PECAN PIE CHEESECAKE RECIPE

FIRST STEP:Preheat the oven to 325*Line a 9 inch springform pan with parchment paper and spray lightlyPrepare the crust firstPress the crust into the prepared springform panBring the crust part way up the sides of the panPlace the pan and crust into the freezer to chill while you make the fillingSECOND STEP:In a saucepan, melt the butter over low heatCombine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).Stir continuously to keep the ingredients mixed well.Reduce the heat and simmer until the mix thickensPour this filling into the prepared crust and set to the sideTHIRD STEP:Cream the cream cheese and sugar together and then add in the salt and the flourStir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mixPour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecansWrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.Place the springform pan into a pan that is larger than the springform panPour water into the outer pan part way up the foil. This is called a water bathPlace the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jigglyFOURTH STEP:

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