JIGGLY MONSTER BASH CANDY CORN JELL-O SHOTS2 c. champagne, divided3 t. unflavored gelatin, divided3 T.…
Decadent Pecan Pie Cheesecake
DECADENT PECAN PIE CHEESECAKE
CRUST:
2 c. graham cracker crumbs
1/3 c. light brown sugar, packed
½ c. melted butter
PECAN PIE FILLING:
½ c butter
2 eggs
1 t. vanilla
1 ½ c chopped pecans
1 c. light corn syrup
1 c. sugar
CHEESECAKE:
2 (8-oz.) pkg. cream cheese, softened
1 c. sugar
¼ t. salt
1 ½ T. flour
1 T. vanilla
3 eggs
½ c. sour cream
PECAN TOPPING:
¼ c. butter
½ c. light brown sugar
½ t. vanilla
¼ c. heavy cream
- CRUST: Preheat oven 325. Line 9” springform pan with parchment paper and spray with PAM.
- Mix graham cracker crumbs, brown sugar and melted butter until combined. Press the crust into pan, coming up the sides about halfway. Place in freezer to chill while making filling.
- PECAN FILLING: In 2-quart saucepan, melt 1/3 c. butter. Add eggs, vanilla, chopped pecans, corn syrup and sugar to melted butter and cook over medium heat for 10 minutes. Mixture will come to a boil.
- Once boiling, reduce heat to low and continue simmering until mixture deepens to a golden brown and thickens. Stir constantly while mixture is cooking so it does not stick or burn on bottom.
- Pour filling into chilled crust and spread into an even layer.
- CHEESECAKE: Beat together cream cheese and sugar until fully mixed and fluffy. DO NOT OVERBEAT! Mix in salt and flour. By hand, gently stir in vanilla and one egg at a time until fully combined. Mix in sour cream and stir until smooth. Pour mixture evenly over pecan pie filling mixture.
- *When you put the CHEESECAKE FILLING over PECAN PIE FILLING, add by spoonfuls around top instead of all in center and then spreading.
- Wrap bottom of springform pan in 2 layers of foil. Place pan into larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of springform pan (forming a water bath).
- Place the water bath package into oven and bake for 1 hour until cheesecake is just slightly jiggly.
- Turn off oven and leave cheesecake inside with oven door closed for 30 minutes.
- Then crack oven door and let sit another 30 minutes.
- When cheesecake is completely cool, cover with plastic wrap and place in refrigerator to chill overnight.
- Once chilled, remove cheesecake from springform pan and prepare PECAN TOPPING.
- PECAN TOPPING: Melt together butter and brown sugar in small saucepan over medium heat. Bring to simmer and cook 2-3 minutes.
- Remove from heat and stir in vanilla and heavy cream. Whisk until smooth.
- Stir in pecans and spoon topping over cheesecake. At this point cover with plastic wrap and let set in refrigerator for a couple of hours or overnight so it will set.