2018 Grand Champion and Best Presentation
Judy Stelly- Kaplan, Louisiana

“Pecan Pie Rice Cheesecake”

Cook Rice:
1 cup Medium Grain Rice
3 cups water
3 Tbsp. Sugar
Pinch salt

Add all ingredients to rice cooker. Press cook button and let cook cooking stops and then stir mixture. Recover. Turn off pot and let cool to room temperature.  Prepare crust.

Crust:
1 ¾ cup Graham Cracker crumbs
½ cup butter, melted
2 Tbsp. sugar
1 tsp. nutmeg
1 cup pecans, finely chopped

Combine all ingredients in an unbuttered 9” spring form pan. Mix well and press evenly into bottom and ½ ways up sides of pan.  Bake for 6 minutes at 350 degrees. Cool crust completely.

Pecan Filling:
1 cup sugar
1 ½ cup pecans, chopped and toasted
2/3 cup dark corn syrup
1 tsp. vanilla extract
1/3 cup butter, melted
2 eggs well beaten 

In a medium saucepan, combine all pecan filling ingredients, stirring well. Bring to a boil over medium-high heat.  Reduce heat and simmer for 8-10 minutes, or until thickened, stirring constantly. Pour into prepared crust and set aside.

Cheesecake filling:
2 cups cooked rice (from above)
3- 8 oz., blocks cream cheese-divided
½ cup sour cream
1 cup sugar
3 eggs
1 ½ tsp. vanilla extract
¼ tsp. salt

Combine rice, 2 blocks cream cheese and sour cream in food processor or blender until semi smooth, set aside.  Beat remaining block of cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.  Blend in vanilla and salt. Add rice mixture and mix until smooth. Pour cheesecake filling over pecan filling in prepared crust. Place in water bath and bake at 350 degrees for 1 hour and 5 minutes. Remove from oven and allow to cool.

Topping:
4 Tbsp. butter
½ cup brown sugar
½ tsp. ground cinnamon
¼ cup heavy cream
1 ¾ cups chopped pecans
Pinch Kosher Salt

In a nonstick skillet, over low heat, melt butter and brown sugar till bubbly (keep heat low to avoid burning). Stir in Cinnamon, heavy cream, pecans and salt and stir until completely coated. Remove from heat and let cool and slightly thicken.

***you can make topping up to an hour in advance and keep at room temperature***

Pour Topping over prepared, cooled cheesecake and serve.