I ran across this pecan pie cheesecake recipe years ago in Southern Living Magazine. It received the highest rating that the magazine gives its recipe and after tasting it I can understand why. It is sinfully delicious. And because part of the filling calls for using a purchased, frozen pecan pie – the recipe isn’t that hard or complicated.
That being said – I’ve had to adapt the instructions a bit. The original recipe said to “cut pie into 20 thin slices…and to 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.” But after making this pie many times I never could get 10 perfect pieces to work let alone cut 20 narrow pieces. Instead my instructions are a bit more ‘lax’ and depend on smooshing pieces in place if needed. Works every time!
Pecan Pie Cheese Cake (adapted from Southern Living, January 2003)
- 1 package frozen pecan pie, thawed
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs
- 2/3 cup sour cream
- 1/2 cup heavy cream
- 1 tsp. vanilla
- 1 cup powdered sugar
- 1 Tbsp. flour
- pecan halves for decoration, optional
- Preheat oven to 325 F.
- Stir together graham cracker crumbs, sugar and butter; press mixture onto bottom and 1.5 inches up sides of a 10 inch springform pan.
- Cut pecan pie into narrow wedges, about 1″ to 1 1/2″ inches at the outer crust. Transfer enough pieces to the pie (you will not use the entire pecan pie) so that you can lay them out in a wheel spoke design, leaving a bit of room between each piece. Don’t worry if the pieces break as you cut them – they undoubtedly will. Just use a spatula to transfer to the cheesecake pan and fit as best as possible, smooshing in place when necessary. (This layer will be completely covered by batter so it doesn’t matter how it looks!).
- Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, whipping cream and vanilla; beat until incorporated. Add powdered sugar and flour and beat just until incorporated. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan. (If a piece of crust shows through push it back under the batter). Arrange pecan halves decoratively over the batter, if desired.
- Bake for 50 minutes. Turn oven off 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.