From Newsgroup: rec.food.baking

Pecan Pie Cheesecake Efi#EfNo

This Pecan Pie Cheesecake combines two beloved dessertsuclassic pecan
pie and creamy cheesecakeufor an irresistible treat thatAs rich,
sweet, and perfect for the holidays! Each bite features a layer of
gooey pecan filling, smooth cheesecake, and crunchy pecans.

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
Pecan Pie Filling:
1 cup chopped pecans
1/2 cup light brown sugar, packed
1/2 cup dark corn syrup
1/4 cup melted butter
2 large eggs
1 tsp vanilla extract
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tsp vanilla extract

Pecan Topping:
1 cup whole or halved pecans
1/2 cup light brown sugar
1/4 cup heavy cream
1/4 cup butter

Instructions:

1. Prepare the Crust:

Preheat oven to 350#F (175#C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture into the bottom of the pan and bake for 10 minutes.
Let cool.

2. Make the Pecan Pie Filling:

In a saucepan over medium heat, combine brown sugar, corn syrup,
melted butter, eggs, and vanilla. Stir constantly until the mixture
thickens, about 8-10 minutes.
Remove from heat and stir in chopped pecans. Pour the filling over the
baked crust and set aside.

3. Prepare the Cheesecake Layer:

In a large bowl, beat cream cheese and sugar together until smooth.
Add sour cream and vanilla, and mix until combined.

Add eggs one at a time, beating just until incorporated (do not
overmix).

Pour the cheesecake batter over the pecan filling layer in the pan.

4. Bake the Cheesecake:

Place the cheesecake in the oven and bake for 60-70 minutes, or until
the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for 1 hour.
Then, cool completely on a wire rack before refrigerating for at least
4 hours or overnight.

5. Pecan Topping:

In a small saucepan, combine brown sugar, heavy cream, and butter over
medium heat. Stir until sugar is dissolved and mixture thickens, about
5 minutes.

Remove from heat and stir in whole or halved pecans. Let cool
slightly, then pour over the chilled cheesecake before serving.

Details:
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours or overnight
Total Time: ~6 hours

Servings: 12-14 slices
Calories: ~450 per slice


Tips:
Crack-Free Cheesecake: Place a pan of water on the rack below the
cheesecake to add moisture to the oven, reducing cracks.

Make Ahead: The cheesecake can be made 1-2 days ahead and topped with
pecans just before serving.

Indulge in the creamy richness of cheesecake, the gooey goodness of
pecan pie, and the crunch of caramelized pecansuall in one!
EfNoEfi#

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