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“I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it.”
READY IN:
21hrs 30mins
SERVES:
12-16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust.
  2. Preheat oven to 350°.
  3. Combine wafer crumbs and brown sugar.
  4. Stir in melted butter.
  5. Press into bottom and up sides of a 9″ springform pan.
  6. Bake for 6 minutes.
  7. Set aside to cool.
  8. Pecan Filling.
  9. Combine all ingredients in a medium saucepan.
  10. Bring to a boil over medium-high heat.
  11. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  12. Pour into crust and set aside.
  13. Cheesecake Filling.
  14. Reduce oven to 325°.
  15. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
  16. Add brown sugar and flour and beat until fluffy.
  17. Add eggs one at a time, beating well after each one.
  18. Stir in cream and vanilla.
  19. Pour over pecan filling.
  20. Bake for 1 hour.
  21. 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.
  22. Let cool.
  23. Chill for at least 4 hours before serving.

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