PECAN-PIE CHEESECAKE

"Lisa Robertson's Pecan-Pie Cheesecake takes a fully baked pecan pie and bakes it again between layers of cheesecake batter. She said she was inspired by a similar cheesecake she had years ago in a Cheesecake Factory restaurant. "I've been thinking about it off and on since then, but I never could figure out how they did it." She found the solution after reading about a similar cheesecake that won the 2002 Southern Living Cook-Off. Robertson then came up with her own version."

Note: The pecan pie should be made at least one day before the cheesecake.

FOR THE CHEESECAKE:
2 cups graham-cracker crumbs
6 tablespoons butter, melted
1 1/3 cups sugar, divided use
3 8-ounce packages cream cheese, softened
2 teaspoons vanilla extract
3 eggs
1 cup sour cream
1 teaspoon cornstarch
1 baked and chilled pecan pie (recipe follows)
Candied pecans (recipe follows), divided use
Sweetened whipped cream

Heat oven to 350 degrees F. Place a 9-by-13-by-2-inch pan filled three-quarters with water on the bottom rack of the oven.

Mix graham-cracker crumbs, butter and 1/3 cup of the sugar. Press crumb mixture firmly onto the bottom and 2 1/2 inches up the sides of a 10-inch springform pan. Set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl of an electric mixer on high speed until well-blended. Add eggs one at a time, mixing on low speed after each addition just until blended. Add sour cream and cornstarch. Mix on low speed until blended. Pour 1 1/2 cups of the batter into a small bowl; stir in 1/2 cup plus 1 tablespoon chopped candied pecans. Pour mixture onto prepared crust.

Slice pecan pie into six pieces. Remove crimped edge of crust and trim away about 1/2 inch of the outer, wide edges of pie slices. Reassemble pie upside down by placing pieces crust side up on top of batter in springform pan. Pour remaining batter over pie.

Wrap bottom and sides of springform pan with foil. Place on middle rack of oven and bake 70 minutes, or until center is almost set. Leave cheesecake in (turned-off) oven with door slightly ajar for 1 hour. Remove from oven and cool completely. Refrigerate overnight.

Remove sides of springform pan. Warm 1 cup of the candied pecan halves in the oven. Place along the outer edge of cheesecake to form a decorative ring, gently pressing into place. Serve cake with sweetened whipped cream and remaining candied chopped pecans.

Makes 1 cheesecake

PECAN PIE

"Robertson uses King brand golden syrup, which is a bit darker than light corn syrup, but light corn syrup can be substituted."

1/2 cup butter
1 cup firmly packed dark brown sugar
1 cup golden or light corn syrup
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans
Unbaked pie shell

Heat oven to 375 degrees F.

Cream butter and brown sugar together until light and fluffy. Add syrup and blend well. Beat in eggs just until well-mixed. Add vanilla and salt. Stir in pecans and pour into shell.

Bake 40 minutes, or until center is set. Cool to room temperature, then cover and refrigerate until firm. (Pie should be made at least one day before cheesecake.)

CANDIED PECANS

This may make more pecans than are needed for Robertson's cheesecake, depending on how many are used as garnish.

3 cups pecan halves
2/3 cup firmly packed dark brown sugar
6 tablespoons butter
4 tablespoons golden or light corn syrup

Heat oven to 350 degrees F.

Toast pecan halves on a baking sheet in oven for 5 to 7 minutes. Remove pecans from oven.

Reduce oven temperature to 300 degrees F. Line a baking sheet with foil, and butter the foil.

In a small heavy saucepan over medium-low heat, mix brown sugar, butter and syrup. Stir constantly. When butter and brown sugar have melted, raise heat to medium. Stirring constantly, simmer for 2 minutes. Stir in pecans to coat. Spread out pecans on prepared baking sheet.

Bake at 300 degrees F for 5 to 7 minutes. Remove pecans from oven and spread on waxed paper to cool.

From: Lisa Robertson, Winner 2006 Dixie Classic Fair Favorite Dessert Contest - Winston-Salem, N.C.
Source: Michael Hastings, San Angelo Standard-Times - October 22, 2006