Pecan Cheesecake .. the Pampered Mom's Fav

Thursday, December 27, 2012
I can across this recipe a few months back and packed it inside my recipe binder under "Holiday's."  SO
I decided Christmas Eve would be the perfect time to try this super delicious looking cake ... and boy am
I glad I did. This is now my  go-to dessert ... The Pampered Mom's Special Cheesecake!

If you like Pecan Pie and if you like cheesecake, this is the perfect combination of both.




Pecan Pie Cheesecake Ingredients

Crust:
2 cups vanilla wafer or graham cracker crumbs
1/4 cup packed brown sugar [be generous]
1/2 cup butter, melted

Pecan Layer:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 eggs
1 1/2 pecans, chopped
1 teaspoon vanilla extract

Cheesecake Top:
3 - 8 ounce packages of cream cheese [softened}
1 1/4 cups packed brown sugar
2 tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract


Pecan Pie Cheesecake Directions:

preheat oven to 350 degrees.  Make crust by combining vanilla wafer crumbs or graham cracker crumbs and brown sugar. Stir in melted butter.  Pack down in a springform pan.  Make sure when you do this that you pack down and up all sides, almost creating a crater for the pecan layer.  [You don't want the pecan layer to touch the springform pan.  Bake for 6 minutes, take out and let cool on the side.

Mix all ingredients in a medium sized saucepan.  Bring to a boil over medium high heat.  Reduce heat and continue to stir until sauce thickens, about 8 to 10 minutes.  The sauce will look almost white when you are finished.  Pour into crust crater and set aside, again not letting the pecan layer touch the sides of the pan.

Reduce heat in oven to 325 degrees.  Mix cream cheese together on medium until creamy.  Add brown sugar and flour until fluffy.  Add eggs one at a time, and make sure to mix well after each one.  Stir in heavy cream and vanilla.  Pour in springform pan on top of crust and pecan layer.  Add a small pan on bottom rack with very hot water.  Put cheesecake in oven for 1 hour.  Turn off oven and leave cheesecake in oven for another hour with the door closed.  Take out cheesecake and run knife around the sides of the pan to keep the cake from sticking.  Place in refrigerator for at least four hours before serving.  

Wa-La!
                                                              The perfect Cheesecake!


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