Decadent Cheesecake Pecan Pie Recipes

PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Combine the vanilla wafer crumbs and brown sugar. Stir in the melted butter. Press into the bottom and up the sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.
• Combine the sugar, corn syrup, butter, eggs, pecans, and vanilla in a medium saucepan.
• Bring to a boil over medium-high heat. Reduce the heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into the crust and set aside.
• Reduce oven to 325°F.
• With a hand mixer or stand mixer, beat the cream cheese at medium speed until creamy. Add the brown sugar and flour and beat until fluffy. Add the eggs one at a time, beating well after each one. Stir in the cream and vanilla.
• Pour over the pecan filling. Bake for 1 hour. Then, turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
• Remove from the oven and run a knife along the outside edges to loosen the cheesecake from the sides of the pan. Let cool. Chill for at least 4 hours before serving.

DECADENT CHEESECAKE PECAN PIE

Steps:

• Prepare crust as directed on package for one-crust pie, using 9 inch deep dish plate.
• Beat cream cheese, 1 egg, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until smooth. Spread evenly on bottom of crust. Bake at 350 degrees for 15 minutes.
• Bear remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35-40 minutes or until just set in center. Cool completely on wire rack.