Sunday, January 1, 2012

Beginning a New Year

See the deer? This herd had seven deer grazing! SEVEN!! I think that's about the most in one group I've ever seen. On the way to work, I've been seeing one or two in this area...but SEVEN?!One of first husband Ron's cousins invited family members to her house New Years Eve day for noon. I saw family I have not seen in over 15 years. A very good day.
I took this:
Pecan Pie Cheesecake. (Baked according to directions...turn oven off, leave cheesecake in oven for one time only 45 minutes.)

I MEd (machine embroidered)
these for Colt and Isabel.
Pecan Pie Cheesecake
1 good frozen pecan pie, thawed

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1/4 teaspoon cinnamon

2 (8 ounce) packaged cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half or milk or cream (I used cream)
1 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon flour
pecan halves

Preheat oven to 325 degrees. Thaw pecan pie according to package directions. Cut in half. Cut one half into 10 thin slices, keeping wedges intact, and set aside.

Stir together graham cracker crumbs, sugar, butter, and cinnamon. Press onto bottom and 1 1/2 inches up sides of 10" spring-form pan.

Arrange 10 pie wedges in a spoke design in prepared pan, pointed ends to center. (I used part of the other saved half of pecan pie too.) Reserve remaining pecan pie for another use...heated with a scoop of ice cream works for me!

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 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 and center.

Bake at 325 degrees for 50 minutes. Turn off oven and let cheesecake stand in oven 1 hour. (This was a bit long for my oven...I should've removed the cheesecake after 45 minutes to keep it from cracking.) Remove to a wire rack and let cool completely. Chill at least 8 hours or overnight before serving.

I had to break the crimped part of the crust off for the wedges to fit in my spring-form pan...think my pan is 9".

I bet if you wanted to make this all homemade that you could cook the pecan filling on the stove and just drop dollops on top of the graham cracker crust.