This Pecan Pie Cheesecake is absolutely delicious and will be sure to impress everyone!! It is just the right mixture of a pie with cheesecake. Plus, this graham cracker crust is phenomenal! Ask my 3 year old, I couldn't keep his fingers out of it!
2 cups graham cracker-crumbs
6 Tbsp margarine or butter, melted
1/3 c sugar
Mix together the graham cracker-crumbs, margarine, and sugar. Press into the bottom of a 10 inch spring form pan. I sprayed my pan first with PAM just to make sure it didn't stick.
Filling for cheesecake:
One pecan pie with the outside edges trimmed off (cooled)
1 cup sugar
3 8-ounce packages cream cheese, softened
2 tsp vanilla extract
1 c sour cream
1 tsp cornstarch
1 cup candied pecans (optional)
Heat your oven to 350 degrees and place a casserole pan filled with water in the oven for moisture. Then beat the cream cheese, sugar, and vanilla in a mixer on high until it is well blended. Next, add your eggs and mixing on low. Then combine the sour cream and cornstarch still on low speed. Now, pour 1 ½ cups of the cheesecake mixture to the spring form pan. Then cut up your pecan pie into 6 pieces, making sure to cut off the outer crust of it.
Place the pieces onto the cheesecake mixture upside down, with the bottom of the pie on top. Arrange the pieces to make your pie again.
If desired, mix 1 cup of candied pecans to the remaining cheesecake batter. Pour batter on top of the pie. You may want to wrap the bottom of your spring form pan with aluminum foil just to keep it form getting too done. That worked well for mine.
Now, you are ready to bake your cheesecake. Put it in the oven for at least 70 minutes or until when you do the jiggle test: you gently shake the pan and if the inside "jiggles" it is still not ready. This was the case with mine; I ended up baking mine 85 minutes. If you get to the 70 minutes and it is not finished yet, you may want to just lay a piece of aluminum foil on top of the cheesecake so the top will not brown. Then, turn off the oven and open the door and let it set for at least an hour. After that, let it chill in the fridge overnight.
Note-if you want to decorate it up some, you can place some of the candied pecans on top along with some whipping cream. Enjoy your pecan pie cheesecake!!! It is DELICIOUS!!