LCBO Food and Drink Holiday 2015

Cheesecake as sweet as pie.

PECAN P I E CHEESECAKE

1-1/4 cups graham crumbs 5 Tbsp. butter, melted, divided 3 pkg (250 g each) Philadelphia Brick Cream Cheese, softened 1-1/4 cups packed brown sugar, divided

1 tsp. vanilla 6 eggs, divided 5 Tbsp. dark corn syrup 1 cup coarsely chopped pecans

HEAT oven to 350°F

MIX graham crumbs and 4 Tbsp. butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add 3 eggs, 1 at a time, mixing on low speed after each, until just blended. Pour over crust. BAKE 30 min. Meanwhile, mix remaining sugar and butter until blended. Beat in remaining eggs and corn syrup; stir in nuts. Remove cheesecake from oven; gently spoon nut mixture over cheesecake. Return to oven.

BAKE 40 min. or until nut mixture is set. Cool completely. Refrigerate at least 4 hours.

Find the how-to video and discover more delicious recipes at PhillyCanada.com