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Pecan Pie Cheese Cake

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“OH MY!”
READY IN:
2hrs
SERVES:
12
YIELD:
1 12 servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a graham cracker crust and pat it into a 9 inch spring form pan. Bake at 400 for 8 minutes. Cool.
  2. Pecan Filling:
  3. Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
  4. Cheesecake Filling:
  5. Reduce oven to 325°. 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. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
  6. **Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!

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