Olivia Belle’s Southern Pecan Pie Cheesecake

This month we thought you might enjoy recipes from Alabama Living’s recently released cookbook – the best of Alabama Living. Two of the recipes give you ideas of what to do with those green tomatoes still hanging on the vine.

We can’t wait to try these recipes and we think you’ll agree.

You can order a copy of the cookbook by going to the website: http://register.areapower.coop/cookbook or by sending a check for $19.95 (includes shipping) per cookbook, with name, address, city, state, zip and email address to:

Alabama Living Cookbook
P.O. Box 244014
Montgomery, AL  36124

Olivia Belle’s Southern Pecan Pie Cheesecake

Course Dessert



  • 1-3/4 c. vanilla wafers crushed
  • 1/4 c. Brown sugar
  • 1/3 c. melted butter

Pie Filling

  • 1 cup sugar
  • 2/3 c. light corn syrup
  • 1/3 c. melted butter
  • 2 eggs beaten
  • 1-1/2 c. chopped pecans
  • 1 t. pure vanilla


  • 24 oz. cream cheese softened
  • 1-1/4 c. brown sugar
  • 2 T. flour
  • 4 eggs beaten
  • 2/3 c. heavy cream
  • 1 t. pure vanilla



  • Preheat oven to 350 degrees.
  • For the crust, combine wafer and brown sugar. Add butter using a fork to blend.
  • Press into a 10-inch springform pan, pushing crust mixture up sides of pan. Place on baking sheet and bake for 6 minutes.
  • Remove from oven and set aside to cool. Turn oven down to 325 degrees.

Pie filling

  • To make the pie filling, combine those ingredients above in a medium saucepan.
  • Bring to a boil then turn down to simmer, stirring constantly for 8-10 minutes to thicken.
  • Pour into crust.


  • To make the cheesecake, slowly mix cream cheese until creamy.
  • Add sugar and blend.
  • Add eggs one at a time blending after each.
  • Add flour and blend.
  • Stir in heavy cream and vanilla, then pour on top of pie mixture.
  • Bake for one hour on 325 degrees and do not open the oven. Turn off oven leaving cake in for an additional hour.
  • Remove from oven and let cool completely.
  • Place in fridge overnight. Remove from pan. Drizzle with caramel and sprinkle with toasted pecans.