Pecan Pie Cheesecake by Deborah Guy

Ingredients for Crust:

2 cups crushed vanilla wafers

1/4 cup light brown sugar

1/3 cup melted butter

Ingredients for Pecan Filling:

1 cup sugar

2/3 cup dark corn syrup

1/3 cup melted butter

2 large eggs lightly beaten

1 1/2 cups chopped pecans

1 teaspoon vanilla

Ingredients for Cheesecake Filling:

24 ounces softened cream cheese

1 1/4 cups light brown sugar

2 tablespoons all purpose flour

4 large eggs

2/3 cups heavy whipping cream

1 teaspoon vanilla

Ingredients for Topping:

3 1/2 tablespoons melted butter

1/2 cup light brown sugar

1 teaspoon cinnamon

1/4 cup heavy whipping cream

1 cup toasted chopped pecans

Directions for Crust:

1. Line the bottom of a 9 inch springform pan with parchment paper

2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter and press evenly in bottom and halfway up the side of the springform pan. Put in refrigerator to firm

Directions for Pecan Filling:

1. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened 5-7 minutes. Pour into prepared crust.

Directions for Cheesecake Filling:

1. Preheat oven to 350 degrees F.

2. Beat cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

3. Add eggs one at a time, beating just until combined after each addition. Do not over beat! Stir in heavy cream and vanilla. Pour over pecan filling.

4. Place springform pan on a cookie sheet. Put it in the oven and reduce heat to 325 degrees F. Bake 60-70 minutes until toothpick inserted in the center comes out almost clean. Turn off the oven and leave cheesecake inside with the door closed for 1 hour.

5. Run a knife around the edges but leave in pan until completely cooled.

Directions for Topping:

1. In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes until very bubbly, then stir in cinnamon, heavy whipping cream and pecans. Cool to room temperature.

2. Release cheesecake from pan and spoon topping over cooked cheesecake.

3. Store cake in the refrigerator.

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