Pecan Pie Cheesecake

Recipe by Claire312
READY IN: 2hrs 20mins
SERVES: 16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°.
  • Thaw pecan pie according to package directions.
  • Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
  • Line the outside of a 10-inch springform pan tightly with foil.
  • 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.
  • 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.
  • Reserve remaining pecan pie wedges for another use.
  • Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended 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.
  • Arrange pecan halves evenly around edge.
  • Bake at 325° for 50 minutes in a water bath.
  • Turn off oven, and let cheesecake stand in oven 1 hour.
  • Remove to a wire rack, and let cool completely.
  • Chill at least 8 hours or overnight before serving.
  • Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
  • The foil should keep the water out.
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