RECIPE CARD: PECAN PIE CHEESECAKE

Directions

• Step 1 CRUST……Line the bottom of the 9” Fat Daddio with a 9” circle of parchment paper, Bakers Joy everything. Oven at 325F.
• Step 2 Crush one pack (9 crackers) of grahams, slowly add 1 stick melted butter (or less). Pat gently into bottom of pan. Cut 1/2-inch pecan pie slices and lay on top of crust.
• Step 3 PREP THE PECAN PIE……Pinch the excess crust off the pecan pie.
• Step 4 Cut wedges 1-1 1/2 inches wide at the outer edge and fan on top of the graham crust with the points at the center. Leave about 1/2 inch between slices.
• Step 5 FILLING……Mix 2 bricks Philly at low speed, add one egg, incorporate, add the second egg, mix until incorporated.
• Step 6 Add heavy cream, sour cream, and vanilla while mixing. Incorporate.
• Step 7 Add confectioners sugar, flour and pinch of salt. Just incorporate.
• Step 8 Pour batter through strainer over pecan pie slices. Any parts of pie that stick up push under the batter.
• Step 9 Bake at 325F for 50 minutes, then (without opening the door) turn the oven off and let the cheesecake sit for 60 minutes.
• Step 10 Remove to cooling rack, run knife around edge.
• Step 11 Cool to room temperature. Cover loosely with aluminum foil, then into refrigerator overnight.
• Step 12 TOPPING……In a saucepan combine syrup, orange and lemon zest and Grand Marnier. Bring to a simmer and remove from heat. Let cool.
• Step 13 SERVING……Cut slices of the pecan pie cheesecake at room temperature, garnish with raspberry sauce, fresh raspberries, and dust with confectioners sugar.
• Step 14 WHAT TO DRINK……Coffee. Espresso. Champagne. Ice wine. Grand Marnier in a snifter. Pinkies up!
• Step 15 FOR FULL TUTORIAL WITH BAKING TIPS AND PHOTOS…..https://cheesecakemax.com/pecan-pie-cheesecake/