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1 frozen Mrs. Smith's Special Recipe Southern Pecan Pie 2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup butter, melted 1/4 teaspoon Saigon (McCormick Gourmet Collection) cinnamon 2 (8-ounce) packages cream cheese, softened 2 large eggs 2/3 cup sour cream 1/2 cup half-and-half 1 teaspoon vanilla 1 cup confectioners sugar 1 tablespoon all-purpose flour 16 pecan halves Preheat oven to 325 degrees. Thaw pecan pie. Cut evenly into 20 thin slices, keeping wedges intact, and set aside. Stir cracker crumbs and next 3 ingredients together, and press onto bottom and 1 1/2 inches up sides of a 10-inch spring-form pan. Arrange 10 slices of pie in a spoke design in crust, placing 1 cut side of each wedge on crust with narrow ends toward center. Beat cream cheese until smooth; add eggs, one at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture over pecan pie wedges in pan, making sure wedges stay in place. Arrange pecan halves evenly around edge of cheesecake. Bake at 325 degrees for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to wire rack, and let cool completely. Chill at least 8 hours. Yield: 16 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |