My parents entertain a lot, and to help out, I often fill their freezer with desserts. My mom is crazy over pecan pie - she'll love this. This was highly rated in Southern Living - and I understand why!! As a note - I'm going to make 2 pies so that I use up the full pecan pie.
1 (2 lb., 4 oz) package frozen pecan pie (recipe calls for Mrs. Smith’s Special Recipe Southern Pecan Pie)
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1/4 tsp. cinnamon (I left out)
2 (8 oz.) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half (I used whipping cream)
1 tsp. vanilla extract
1 cup powdered sugar
1 T. flour
19 pecan halves (I left out)
Preheat oven to 325F. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1.5 inches up sides of a 10 inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. (I removed thick part of overhang crust). Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325F for 50 minutes. Turn off oven, 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.
Source: Southern Living, January 2003 (Ginnie Prater created recipe)
1 (2 lb., 4 oz) package frozen pecan pie (recipe calls for Mrs. Smith’s Special Recipe Southern Pecan Pie)
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1/4 tsp. cinnamon (I left out)
2 (8 oz.) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half (I used whipping cream)
1 tsp. vanilla extract
1 cup powdered sugar
1 T. flour
19 pecan halves (I left out)
Preheat oven to 325F. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1.5 inches up sides of a 10 inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. (I removed thick part of overhang crust). Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325F for 50 minutes. Turn off oven, 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.
Source: Southern Living, January 2003 (Ginnie Prater created recipe)