“This is the recipe that won $100,000 in Southern Living's Annual 2002 recipe contest. Do you think it's worth $100,000???? I changed it a bit by baking it in a water bath and it is VERY smooth and creamy.”
READY IN:
2hrs 20mins
SERVES:
16
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Thaw pecan pie according to package directions.
  3. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
  4. Line the outside of a 10-inch springform pan tightly with foil.
  5. Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
  6. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
  7. Reserve remaining pecan pie wedges for another use.
  8. Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
  9. Add sour cream, half-and-half, and vanilla; beat until blended.
  10. Fold in powdered sugar and flour.
  11. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
  12. Arrange pecan halves evenly around edge.
  13. Bake at 325° for 50 minutes in a water bath.
  14. Turn off oven, and let cheesecake stand in oven 1 hour.
  15. Remove to a wire rack, and let cool completely.
  16. Chill at least 8 hours or overnight before serving.
  17. Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
  18. The foil should keep the water out.

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