This cheesecake has four layers which may seem a bit daunting. Each layer can be quickly made. And you can produce a spectacular dessert.

The first step would be to ensure you have the basic ingredients:

• graham cracker crumbs
• 2 cups brown sugar, packed
• 1 cup white sugar
• 1 stick butter plus few tablespoons
• 6 eggs
• 2/3 cup Karo syrup
• 3 8 oz.pkg. Cream Cheese
• about 1 cup of heavy cream or half and half
• 2 1/2 cups pecans
• vanilla
• 2 T flour

It is like building a layer cake. You start with the crust, then add the pie filling. The cream cheese layer is spread over the pie filling. Then the lovely topping! You read over the recipe a couple of times.

You can reduce the cracking in your cake by putting a pan of water on the bottom shelf of the oven. I put the cheesecake in the middle. The pan of water adds moisture to the air.

My preference for the topping is to use the Kirkland Praline Pecans and coarsely chop them. Click on the Kirkland pecans and you can see them on Amazon. They are also great for parties and to add to other desserts.

As I have said so many times, it gives me great pleasure to present a beautiful dessert to a friend. Half of the joy is the presentation.

Of course, the other half of the joy lies in the consumption.

I enjoyed making the cake and loved giving it to Ann, my friend, who is one of those that cannot do enough for others. I know everyone knows someone like that so do a little something to thank them. It doesn’t have to be a cheesecake. It can be a card, a call, flowers, gift card, lunch treat, a bottle of wine… there are lots of things. Maybe you have gone to the farmer’s market and bought some extra fruit. Just do something for someone. Be an example for your children so that they will understand the world does not revolve around them.

It reminds me of what Momma said about people. She told me don’t wait until someone dies to rush out and buy flowers for the funeral. The bouquets are simply thrown to the ground. Do something for them while they are living. Momma was right.

Yield: 12 SLICES

PECAN PIE CHEESECAKE

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Cheesecake with pecan pie filling underneath and praline pecan topping

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

CRUST

• 1 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 7 tablespoons melted butter

PECAN PIE FILLING

• 1 cup granulated sugar
• 1/3 cup melted butter
• 2/3 cup Karo syrup (either lite or dark)
• 2 eggs, slightly beaten, room temp
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla

CHEESECAKE FILLING

• 3 8-oz. pkg of Philadelphia Cream Cheese, room temp
• 1 1/cups lite brown sugar, packed
• 2 teaspoons all purpose flour
• 4 eggs, room temp
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla

TOPPING

• 3 1/2 tablespoons melted butter
• 1/2 cup packed lite brown sugar
• 1/4 cup half and half
• 1 cup Kirkland Praline pecans or regular chopped pecans

Instructions

CRUST

Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
Combine crumbs and sugar. Whisk with a fork. Add melted butter and thoroughly mix until all crumbs are moistened.

Press into springform pan. Bake 5 minutes. Set aside to cool.

PECAN PIE FILLING

In a saucepan, add melted butter, sugar, and syrup. Stir well and add beaten eggs.

Turn heat to medium-high, continuing to combine all of the mixtures. Bring to a boil and add pecans and vanilla. Lower to medium heat and simmer about 7 minutes, constantly stirring.

Pour into the crust.

CHEESECAKE FILLING

Lower oven temperature to 325 degrees.

Beat cream cheese until smooth. Scrape down sides with a spatula.

Whisk sugar and flour.

Add sugar mixture and beat until fluffy. ( about 4 minutes).

Add eggs, one at a time. Add vanilla.

Stir in the pecans.

Pour on top of the pie filling and spread evenly. Place pan on a cookie sheet and set it on the middle rack.

To reduce cracks, place a pan on the bottom rack with water halfway up the sides.

Bake 70 minutes. Turn off the oven. Leave the door closed with cake in the oven.

Remove after one hour. Place on the counter, Use a knife to run around sides.

Let cool completely.

TOPPING

In a medium saucepan, add butter and sugar. Increase heat to medium-high heat. Cook about 5 minutes stirring occasionally.

When the mixture begins to .boil, add the cream. Stir well. Stir in the pecans.

Set saucepan aside, let the mixture cool to room temperature.

Pour over the top of the baked cheesecake. Release from the springform pan and cover.

Refrigerate.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 962Total Fat: 70gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 195mgSodium: 420mgCarbohydrates: 80gFiber: 4gSugar: 63gProtein: 12g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

The purpose of life is not to be happy. It is to be useful, to be honorable, to be compassionate, to have it make some difference that you have lived and lived well.

-Ralph Waldo Emerson