Ingredients

  • Crust - 1-3/4 cups vanilla wafer crumbs
  • Crust - 1/4 cup firmly packed brown sugar
  • Crust - 1/3 cup melted butter
  • Pecan pie filling - 1 cup sugar
  • Pecan pie filling - 2/3 cup dark corn syrup
  • Pecan pie filling - 1/3 cup melted butter
  • Pecan pie filling - 2 large eggs
  • Pecan pie filling - 1-1/2 cups coarsely chopped pecans
  • Pecan pie filling - 1 teaspoon vanilla extract
  • Pecan pie filling - 1/4 teaspoon salt
  • Cheesecake filling - 3 (8 oz.) packages softened cream cheese
  • Cheesecake filling - 1-1/4 cups firmly packed brown sugar
  • Cheesecake filling - 2 tablespoons flour
  • Cheesecake filling - 4 large eggs
  • Cheesecake filling - 2/3 cup heavy whipping cream
  • Cheesecake filling - 1 teaspoon vanilla extract

Steps

  • 1
    Preheat oven to 350° F. In a medium bowl, combine vanilla wafer crumbs and brown sugar. Add 1/3 cup melted butter, stirring to combine. Press evenly onto the bottom and up the sides of a 9 inch springform pan. Bake for 6 minutes; let cool. In a medium saucepan, combine all pecan pie filling ingredients, stirring well. Bring to a boil over medium heat. Reduce heat and simmer until thickened, 8 to 10 minutes, stirring constantly. Pour into cooled pie crust; set aside. Reduce oven to 325° F. In a large bowl, beat softened cream cheese at medium speed with a mixer until creamy. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating after each addition. Add whipping cream and vanilla extract, stirring to combine. Pour cheesecake mixture over pecan filling. Bake for 1 hour. Turn oven off and leave cheesecake in oven with door closed for an additional hour. Remove from oven. Run a knife around edges of cheesecake to release sides and remove from pan. Let cool completely. Refrigerate for at least 4 hours or overnight before serving. Cut into wedges and serve. Each slice may be topped with additional whipping cream and pecan half, if desired. Enjoy with a glass of Liberty Vineyards Sweet Liberty wine.

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