Pecan Pie Cheese Cake
And yes...you are actually putting a pie inside a cheescake!!
1 package frozen pecan pie, thawed...well you could buy a frozen pecan pie & hide it in your cart so no one sees it but I HIGHLY suggest making your own!
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
1.Preheat oven to 325 F.
2.Stir together graham cracker crumbs, sugar and butter; press mixture onto bottom and 1.5 inches up sides of a 10 inch springform pan.
3.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!).
4.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.
5.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.
6.Make an apptointment with your dentist.
7.Don't share it with anyone because they will HOUND you relentlessly to make another throughout the year!