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- Preheat the oven to 325*
- Line a 9 inch springform pan with parchment paper and spray lightly
- Prepare the crust first
- Press the crust into the prepared springform pan
- Bring the crust part way up the sides of the pan
- Place the pan and crust into the freezer to chill while you make the filling
- In a saucepan, melt the butter over low heat
- Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).
- Stir continuously to keep the ingredients mixed well.
- Reduce the heat and simmer until the mix thickens
- Pour this filling into the prepared crust and set to the side
- Cream the cream cheese and sugar together and then add in the salt and the flour
- Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix
- Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans
- Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.
- Place the springform pan into a pan that is larger than the springform pan
- Preheat the oven to 325*
- Line a 9 inch springform pan with parchment paper and spray lightly
- Prepare the crust first
- Press the crust into the prepared springform pan
- Bring the crust part way up the sides of the pan
- Place the pan and crust into the freezer to chill while you make the filling
- In a saucepan, melt the butter over low heat
- Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).
- Stir continuously to keep the ingredients mixed well.
- Reduce the heat and simmer until the mix thickens
- Pour this filling into the prepared crust and set to the side
- Cream the cream cheese and sugar together and then add in the salt and the flour
- Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix
- Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans
- Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.
- Place the springform pan into a pan that is larger than the springform pan
