Ingredients
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2 cups graham cracker crumbs
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1/2 cup domino granulated sugar
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1/2 cup butter, melted
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1/4 teaspoon mccormick gourmet collection saigon cinnamon
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2 (8 ounce) packages Philadelphia Cream Cheese, softened
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2 large eggs
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2/3 cup sour cream
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1/2 cup half-and-half
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1 teaspoon vanilla extract
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1 cup confectioners' sugar
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1 tablespoon all-purpose flour
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16 pecan halves
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1 (36 ounce) package frozen mrs. smith's special recipe southern pecan pie
Instructions
- Preheat oven to 325°.
- Thaw pecan pie according to package directions.
- Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
- Line the outside of a 10-inch springform pan tightly with foil.
- 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.
- 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.
- Reserve remaining pecan pie wedges for another use.
- Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended 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.
- Bake at 325° for 50 minutes in a water bath.
- 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.
- Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
- The foil should keep the water out.