Pecan Pie Cheesecake
What you need:
Crust:
- 1 3/4 cup vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup butter, melted
Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup butter, melted
- 2 eggs
- 1 1/2 cups chopped pecans
- 1 tsp. vanilla
Cheesecake Filling:
- 3 pkg. cream cheese
- 1 1/4 cup brown sugar
- 2 tbsp. flour
- 4 eggs
- 2/3 cup heavy cream
- 1 tsp. vanilla
Directions:
- Crust: Combine crumbs and brown sugar. Stir in butter. Press into a springform pan. Bake for 6 minutes at 350*. Cool. Reduce oven heat to 325*.
- Pecan Filling: Combine ingredients in a saucepan. Bring to a boil over medium-high heat. Simmer on low for 8 to 10 minutes. Pour onto crust.
- Cheesecake Filling: Beat cream cheese at medium speed until creamy.
- Add brown sugar and flour. Mix until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in cream and vanilla. Mix until just combined.
- Pour on top of pecan filling.
- Bake for 1 hour. Then turn off the oven and leave cake in the oven with the door closed for one more hour.
- Remove from oven. Run a knife around the edges to loosen the sides. Chill for 4 hours before serving.
Recipe from Heidi's So-Called Life