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:

    1. 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*.
    2. 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.
    3. Cheesecake Filling: Beat cream cheese at medium speed until creamy.
    4. Add brown sugar and flour. Mix until combined.
    5. Add eggs one at a time, beating well after each addition.
    6. Stir in cream and vanilla. Mix until just combined.
    7. Pour on top of pecan filling.
    8. Bake for 1 hour. Then turn off the oven and leave cake in the oven with the door closed for one more hour.
    9. 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