Monday, August 13, 2007

Pecan Pie Cheesecake

Hands down, this is the MOST requested recipe I have. Every time I make it I am asked for the recipe. I think it's so popular because it combines two favorite desserts- pecan pie AND cheesecake. It takes a while to make but boy is it worth it! For a dessert that your friends and family will rave about, try this one!

1 (2 lb) pkg. frozen pecan pie
2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
2 (8 oz) pkgs. Cream cheese, softened
2 large eggs
2/3 cup sour cream
½ cup half and half
1 cup powdered sugar
1 T all purpose flour
pecan halves or pecan pieces
caramel sauce

Preheat oven to 325 degrees. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact and set aside. Prepare springform pan by spraying with cooking spray. Stir together graham cracker crumbs and next two ingredients. Press mixture onto bottom and 1 ½ inches up sides of a 10-inch springform pan. Arrange pie slices in a spoke design in prepared pan. Beat cream cheese until smooth; add eggs 1 at a time, beating after each addition. Add sour cream, half and half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place and are covered. Arrange pecan halves/ pieces evenly around the edge of cheesecake. Bake at 325 degrees for 50 minutes. Turn off oven and let cheesecake stand in oven for 1 hour- this step is VERY important! Remove to a wire rack and let cool completely. Chill at least 8 hours or overnight before serving. Drizzle with caramel sauce before serving.

Prep and cooking time: 2 and 1/2 hours

TIP OF THE DAY: When making a cheesecake to take somewhere, I always place a circle of waxed paper on the bottom of the springform pan before pressing down the crust. When I take off the springform pan, it makes it much easier to transfer to a serving plate.

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