Pecan Pie Cheesecake
Crust:
- 1 ¾ cups vanilla wafer crumbs
- ¼ cup firmly packed brown sugar
- ? cup butter, melted
- Pecan Filling:
- 1 cup sugar
- ? cup dark corn syrup
- ? cup butter, melted
- 2 eggs
- 1 ½ cups chopped pecans
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ¼ cups firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 4 eggs
- ? cup heavy whipping cream
- 1 teaspoon vanilla extract
How to Make It
Crust:
- Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9? springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
- Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
- Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving
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