Our Table Catering's Pecan Pie Cheesecake

Shannon Brown from Our Table Catering made a Pecan Pie Cheesecake. To learn more about Shannon’s catering services visit www.ourtablecatering.com, call (615) 584-3048 or follow her on Facebook at www.facebook.com/ourtablecatering. 

Pecan Pie Cheesecake 
Courtesy of Shannon Brown, Owner

(Makes 8-12 servings/slices)

Ingredients:
For The Shortbread Layer – 
1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup finely chopped pecans

For The Cheesecake Layer – 
2 (8 oz.) packages of cream cheese, softened
1/2 cup white granulated sugar
1/2 cup milk
2 large eggs
2 tsp vanilla extract

For The Pecan Pie Layer – 
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
2 cups chopped pecans


Instructions:
1.  Preheat oven to 350 degrees.  

2.  Shortbread Layer – In a medium bowl, combine flour and 3/4 cup brown sugar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in 1/2 cup pecans.  Press mixture evenly into bottom of a greased  9” round spring form pan.  (A greased 9x13” baking pan can also be used.)  Bake for 10 minutes; remove from oven, and cool slightly.

3.  Cheesecake Layer – Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth.  Beat in sugar.  Add milk and 2 teaspoons vanilla, and beat until combined.  Beat in eggs one at a time. Pour the cream cheese mixture over the cooled shortbread layer.  Bake for 20 minutes; remove from oven and cool for about 30 minutes.

4.  Turn down the oven temperature to 325 degrees.

5.  Pecan Pie Layer – In a medium bowl, combine the other 3/4 cup brown sugar, corn syrup, and melted butter.  Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract.  Stir in 1 1/2 cups pecans.  Pour pecan mixture over cooled cheesecake layer.  Bake for 45 minutes to 1 hour, or until the center is set and the pecan pie layer is a rich brown color.  Remove from oven and allow to cool on the counter for about 30 minutes, then refrigerate until firm (about 1 hour).


 

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