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.
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I hope you all enjoy as much as we did!
