Pecan Pie Cheesecake
- 1 (2 lb. 4 oz.) pkg. from Mrs. Smith's Southern Pecan Pie
- 2 c. graham cracker crumbs
- 1/2 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 tsp. Saigon cinnamon
- 2 (8 oz.) pkg. cream cheese, softened
- 2 large eggs
- 2/3 c. sour cream
- 1/2 c. half-and-half
- 1 tsp. vanilla extract
- 1 c. 10-X confectioners sugar
- 1 Tbsp. all purpose flour
- 16 pecan halves
- Preheat oven to 325u0b0. Thaw pecan pie according to pkg. directions but not completely (I find it cuts better partially frozen). Cut evenly into 20 thin slices, keeping wedges intact, and set aside. Stir together cracker crumbs, sugar, butter and cinnamon; press mixture onto bottom and 1 1/2 inches up sides of a 10 inch springform pan. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use. Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge. Bake at 325u0b0 for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
pie, graham cracker crumbs, sugar, butter, cinnamon, cream cheese, eggs, sour cream, vanilla extract, confectioners sugar, flour, pecan
Taken from www.cookbooks.com/Recipe-Details.aspx?id=27004 (may not work)