1 frozen Mrs. Smith's Special Recipe Southern Pecan
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1/4 teaspoon Saigon (McCormick Gourmet Collection)
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.
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