This butter pecan cheesecake is truly amazing. You can call it a cross between cheesecake and pecan pie, but it has character of its own. The crust is buttery, while the cream cheese filling is light, creamy, and packed with chopped pecans. Making this pie is pretty easy, and the result is truly lovely. Your family will really love this break from your regular pecan pie, and the recipe is from Jennifer of Bake or Break.

Ingredients:

FOR THE FILLING:

• 16 ounces cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 1 cup heavy cream

FOR THE PECANS:

• 2 cups pecan halves and pieces
• 2 tablespoons unsalted butter
• 3 tablespoons granulated sugar
• pinch of salt

FOR THE CRUST:

• 1 & 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

For complete instructions, Click on the web-site below, and check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at Bake or Break.

Original Web Source: Bake or Break

Original Photo Source