Liberty Vineyards Vineyard & Winery

Liberty Recipes

Liberty Vineyards & Winery -
(716) 672-4520,
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


  • 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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