Pecan Pie Cheesecake
Total Steps
6
Ingredients
14
Tools Needed
10
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mookiesIngredients
- 160 grams sugar
- 700 grams cream cheese, softened
- 1 teaspoons vanilla extract
- 1 1/2 cups chopped pecans
- 2 eggs
- 75 grams butter, melted
- 1/2 cups corn syrup
- 150 grams sugar
- 120 grams butter, melted
- 300 grams vanilla wafer or digestive crumbs
- 2 tablespoons all-purpose flour
- 4 large eggs
- 160 grams sour cream
- 1 teaspoons vanilla extract
Instructions
Step 1
All ingredients at room temp. Preheat oven to 175° C (350° F). Mix together biscuits and melted butter, stirring well to combine. Press into bottom and up sides of 23cm (9″) pan.
Step 2
Bake for 10 minutes and set aside to cool.
Step 3
Make the pecan filling: Mix all ingredients together in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until it thickens, about 8-10 minutes, stirring constantly. Pour the filling into the biscuit crust and set aside.
Step 4
Make the cheesecake: Reduce oven to 160° C (325° F). With a mixer, beat the cream cheese at medium speed until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each addition. Reduce speed to low, and add sour cream and vanilla. Beat until well combined and pour over the filling of pecans.
Step 5
Put in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove from the oven and run a knife along the outside edges to loosen cheesecake from the sides of pan.
Step 6
Let in pan to cool completely. Let it chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.