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Recipe : Entry # 7224
Gretchen Loftin
Recipe Title
Olivia Belle’s Southern pecan pie cheesecake
Recipe Theme
-- Select a Coop --
13/4 cup vanilla wafers, crushed
1/4 cup brown sugar
1/3 cup melted butter

Pie filling:
1 cup sugar
2/3 cup light corn syrup
1/3 cup melted butter
2 eggs, beaten
11/2 cups chopped pecans
1 teaspoon pure vanilla

24 ounces cream cheese, softened
11/4 cup brown sugar
2 tablespoons plain flour
4 eggs, beaten
2/3 cup heavy cream
1 teaspoon pure vanilla

Toasted pecans
Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar. Add butter, using a fork to blend. Press into a 10-inch spring cake pan, pushing crust mixture up sides of pan. Place on baking sheet and bake for 6 minutes. Remove from oven and set aside to cool. Turn oven down to 325 degrees. To make the pie filling, combine those ingredients above in a medium saucepan. Bring to a boil, then turn down to simmer, stirring constantly for 8-10 minutes to thicken. Pour into crust. To make the cheesecake, slowly mix cream cheese till creamy. Add sugar and blend. Add eggs one at a time blending after each. Add flour and blend. Stir in heavy cream and vanilla, then pour on top of pie mixture. Bake for one hour on 325 degrees and do not open the oven. Turn off oven, leaving cake in for an additional hour. Remove from oven and let cool completely. Place in fridge overnight. Remove from pan. Drizzle with caramel and sprinkle with toasted pecans