I’ve made this 3 times and every single time it’s a huge hit – everyone loves it!! I will definitely be making another one for family at Christmas time. I highly recommend. I could eat the pecan topping just by itself – it’s so good!
Ingredients :
- For the Crust:
- 13/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter-melted
- For the Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter- melted
- 2 large eggs-lightly beaten
- 11/2 cups pecans-chopped
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 24 ounce cream cheese-softened
- 11/4 cups light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- For the Topping:
- 3.5 tablespoon unsalted butter-melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans-chopped
Directions :
To make the Crust:
- Line the bottom of 9 inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan.
- Set in the fridge to firm the crust while making the filling.
To make the Pecan Filling:
- In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer stirring constantly until thickened, 5-7 minutes.
- Pour into prepared crust and set aside.
To make the Cheesecake Filing:
- Preheat the oven to 350 degrees F.
- Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
- Add eggs, one at a time, beating just until combined after each addition.
- Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
- Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean).
- Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
- Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
To make the topping:
- In a small saucepan combine butter and brown sugar.
- Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans.
- Cool to room temperature.
- Release the sides of springform pan and spoon the topping over cooled cheesecake.
- Store the cake in the fridge.
