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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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I wanted a Thanksgiving Cheesecake, but not pumpkin - so I made this up. It was a huge hit at work. Ingredients:
2 cups plain graham cracker crumbs |
1 cup finely crushed pecans or 1 cup pecan flour |
1 cup brown sugar |
3/4 cup melted butter |
4 (8 ounce) packages cream cheese |
1 cup sugar |
2 eggs |
2 tablespoons vanilla |
1 cup dark corn syrup |
1 cup brown sugar |
1/4 cup melted butter |
2 tablespoons vanilla |
2 eggs |
2 cups chopped pecans |
2 cups sour cream |
2 tablespoons vanilla |
2 tablespoons sugar |
Directions:
1. Preheat oven to 375 degrees.
2. For the crust, combine the graham crackers crumbs, sugar and crushed pecans until well-blended.
3. Add melted butter and mix well.
4. Press crust mixture evenly into a 9 springform pan.
5. Put pan into the fridge for 10 minutes to firm.
6. For the filling, combine the cream cheese, sugar, eggs, and vanilla into the until very smooth.
7. Pour the filling mixture into the crust. Set aside.
8. For pie filing combine corn syrup, brown sugar, melted butter, vanilla, eggs and pecans until well-blended.
9. Spoon over cheesecake filing and swirl (marble) with knife blade.
10. Bake in a 375 degree oven for 50-60 minutes.
11. When done baking, remove cheesecake from the oven and cool for 15 minutes.
12. Raise the oven temperature to 450 degrees.
13. While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with vanilla and the remaining and sugar.
14. Spread topping over the cooled filing.
15. Bake in a 450 degree oven for 10 minutes.
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