Pecan Pie Cheesecake

• Vegetarian

• Refrigerated

  • 6 Egg, large

• Condiments

  • 2/3 cup Corn syrup, dark

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 cup Brown sugar, firmly packed
  • 1 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Snacks

  • 1 3/4 cups Vanilla wafer crumbs

• Dairy

  • 2/3 cup Butter
  • 3 (8-ounce packages Cream cheese
  • 2/3 cup Heavy whipping cream

Found on spicysouthernkitchen.com

Description

Ingredients

• 1¾ cups vanilla-wafer crumbs
• ¼ cup firmly packed brown sugar
• ⅓ cup butter, melted
• 1 cup sugar
• ⅔ cup dark corn syrup
• ⅓ cup butter, melted
• 2 large eggs
• 1½ cups chopped pecans
• 1 teaspoon vanilla extract
• 3 (8-ounce) packages cream cheese, softened
• 1¼ cups firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 4 large eggs
• ⅔ cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees.
• Combine vanilla-wafer crumbs and brown sugar in a medium bowl. Stir melted butter in with a spatula. Press into the bottom and halfway up the sides of a 9-inch Springform pan.
• Bake for 6 minutes and let cool.
• Combine all Pecan-Filling ingredients in a medium saucepan.
• Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
• Reduce oven temperature to 325 degrees.
• Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape doen the sides of the bowl to make sure everything mixes evenly.
• Add cream and vanilla and beat just to combine. Pour mixture over pecan filling.
• Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
• Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours. Serve with Dulce de Leche,