Pecan Pie Cheesecake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 (36 ounce) package frozen mrs. smith's special recipe southern pecan pie
• 2 cups graham cracker crumbs
• 1/2 cup domino granulated sugar
• 1/2 cup butter, melted
• 1/4 teaspoon mccormick gourmet collection saigon cinnamon
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 2 large eggs
• 2/3 cup sour cream
• 1/2 cup half-and-half
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 tablespoon all-purpose flour
• 16 pecan halves

Recipe

• 1 preheat oven to 325°.
• 2 thaw pecan pie according to package directions.
• 3 cut evenly into 20 thin slices, keeping wedges intact, and set aside.
• 4 line the outside of a 10-inch springform pan tightly with foil.
• 5 stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
• 6 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.
• 7 reserve remaining pecan pie wedges for another use.
• 8 beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
• 9 add sour cream, half-and-half, and vanilla; beat until blended.
• 10 fold in powdered sugar and flour.
• 11 carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
• 12 arrange pecan halves evenly around edge.
• 13 bake at 325° for 50 minutes in a water bath.
• 14 turn off oven, and let cheesecake stand in oven 1 hour.
• 15 remove to a wire rack, and let cool completely.
• 16 chill at least 8 hours or overnight before serving.
• 17 note: baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
• 18 the foil should keep the water out.