The Pecan Pie Cheesecake!

Holiday Pecan Pie Cheesecake

 What you will need: 

Buttery Crust:

2 cups vanilla wafer crumbs

¼ cup firmly packed brown sugar

⅓ cup butter, melted

Pecan Pie Filling:

1 cup sugar

⅔ cup dark corn syrup

⅓ 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

⅔ cup heavy whipping cream

1 teaspoon vanilla extract

To start: 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. It will be a little mushy but don't worry it's the butter ;) 

Next: Reduce oven to 325°. Combine all ingredients for the Pecan Pie Filling 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 to cool. 

Lastly Cheesecake Filling: With a 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.  I would place a water bath under the Cheesecake to prevent cracking and also as a catchall for the butter that will leak from the crust will baking. 

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.

End product 

I hope you all enjoy as much as we did!