Pecan Pie Cheesecake

Pecan pie cheesecake is made with our favorite condensed milk cheesecake base. A swirl of brown sugar, butter and pecans bring the flavor of pecan pie to the mix for a rich and delicious dessert that is hard to beat.

Prep Time15

Cook Time1 25

Additional Time2

Total Time3 40

Servings: Servings

Author: Carlee

Ingredients

Crust

1 sleeve graham crackers 1½ cups of crumbs
½ cup toasted pecans
5 Tablespoon melted butter

Cheesecake

24 oz. cream cheese softened
14 oz. sweetened condensed milk
4 large eggs
2 teaspoons vanilla extract

Pecan Pie Mixtre

¼ cup butter
½ cup heavy cream
1 cup light brown sugar packed
1 teaspoon vanilla extract
2 cups chopped pecans

Makes: 9inch round

Instructions

Preheat oven to 300°F.
Process 1 sleeve graham crackers and ½ cup toasted pecans into crumbs.
Stir in 5 Tablespoon melted butter and press into the bottom of a 9-inch springform pan.
Bake for 10 minutes then set aside to cool.
Beat 24 oz. cream cheese until it is super smooth. Stop and scrape the sides of the bowl and the beater along the way to ensure there are no lumps.
Slowly add the 14 oz. sweetened condensed milk and beat well.
Add 2 teaspoons vanilla extract and 4 large eggs, one at a time. Do not whip too much air into the mixture once you start adding the eggs.
Pour cheesecake batter over crust.
In a large skillet or saucepan, melt ¼ cup butter over medium heat. Stir in the ½ cup heavy cream and 1 cup light brown sugar.
Bring to a boil, then remove from heat.
Stir in 1 teaspoon vanilla extract and 2 cups chopped pecans.
Pour over cheesecake mixture and slightly swirl with a knife.
Bake for 70-75 minutes or until just set.
Turn the oven off and crack open the door allowing the cheesecake to cool slowly.
Once the cheesecake is near room temperature, put in the refrigerator to chill completely.
Serve cold or at room temperature.

Nutrition

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