Liberty Vineyards & Winery - www.libertywinery.com (716) 672-4520, info@libertywinery.com 2861 US Route 20, Sheridan, NY 14135
Pecan Pie Cheesecake
Ingredients - Crust:
1-3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup melted butter
Pecan pie filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup melted butter
2 large eggs
1-1/2 cups coarsely chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt
Ingredients - Cheesecake Filling:
3 (8 oz.) packages softened cream cheese
1-1/4 cups firmly packed brown sugar
2 tablespoons flour
4 large eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Instructions
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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