Pecan Pie Cheesecake

Pecan Pie Cheesecake

Half of 11 oz. pkg. pie crust mix
½ cup - light corn syrup
½ cup - dark brown sugar
6 – eggs
3 Tbs.- butter, melted
5 Tbs.- all-purpose flour
2 tsp. - Vanilla extract
½ tsp. – salt
2 ½ - cups pecan halves
3 pkgs. – (8 oz. each) cream cheese, at room temperature
1 cup + 2 Tbs. granulated sugar
1 container – (8 oz.) sour cream
¼ cup - caramel topping
2 cups – sweetened whipped cream
Red decorating sugar

Preheat oven to 325 degrees F. Place roasting pan on bottom oven rack; fill halfway with water. Prepare pie crust mix according to package directions for 1 crust. Chill 20 minutes. Roll crust into 10” circle; fit into 9” springform pan.

Mix syrup, brown sugar, 1 egg, butter, 2 Tbs. flour, 1 tsp. vanilla and salt. Stir in 1 ½ cups pecans. Pour into pan; bake 40 minutes. At medium speed beat cream cheese and 1 cup granulated sugar until fluffy. Beat in remaining eggs, then sour cream and remaining flour and vanilla. Pour into pan. Bake on rack above water 35 minutes or until center jiggles.

Turn oven off; let stand in oven 15 minutes. Run knife around edge of cake. Cool. Chill 8 hours. Remove side of pan. Mix topping and remaining nuts. Spoon over cake. Top with whipped cream and red sugar.

To Freeze: After removing side from pan, wrap cake in plastic wrap and foil; freeze up to 2 months. Thaw overnight in refrigerator. Top as directed.

Servings: 16 Calories: 589 Protein: 9 g. Fat: 44 g. (19 g. saturated)
Chol.; 159 Carbs: 44 g. Sodium: 325 g. Fiber: 2 g. Sugar: 30 g.
Kitchen time: 1 hour. Total time: 10 hours.
Recipe from: Women’s World magazine. P. 30 Dated 11/08/05