November 26, 2013

Pecan Pie Cheesecake

Happy Thanksgiving week!
I had Pecan Pie Cheesecake around this time last year before I owned a Springform pan and knew it was something I had to make.
Preparing meals in the kitchen is something I genuinely enjoy and it gives me joy when prepared for others, like this dessert. I have so much to be grateful and thankful for in life. What are you thankful for this season?
Recipe from Heidi's So-Called Life.


  • 1¾ cups Nilla wafers, crushed
  • ¼ cup firmly packed brown sugar
  • ⅓ cup butter, melted
Pecan Filling
  • 1 cup sugar
  • ⅔ cup corn syrup
  • ⅓ cup butter, melted
  • 2 eggs
  • 1½ cups pecans, chopped
  • 1 teaspoon vanilla extract
Cheesecake Filling
  • 3 (8 oz.) packages cream cheese, softened
  • 1¼ cups firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Combine Nilla wafer crumbs and brown sugar. Stir in melted butter.
  2. Press into the bottom and up the sides of a 9" Springform pan.
  3. Bake for 6 minutes. Set aside to cool. 
Pecan Filling
  1. Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat.
  2. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  3. Pour into crust and set aside. 

Cheesecake Filling
  1. Reduce oven to 325°F.
  2. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one.
  3. Stir in cream and vanilla; Pour over pecan filling.
  4. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for an additional hour.
  5. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool.
  6. Chill for at least 4 hours before serving and enjoy :) 
Just out of the oven

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