PECAN PIE CHEESECAKE
– Graham Cracker Crumbs – Light Brown Sugar – Butter – Eggs – Vanilla Extract – Light Corn Syrup – Granulated Sugar – Cream Cheese – Salt – All-Purpose Flour – Sour Cream – Heavy Cream – Chopped Pecans
Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan then place crust into the freezer.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total.
Once mixture is boiling reduce the heat to medium low and then to simmer until the mixture is a golden brown and thickens. Stir constantly.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Beat together cream cheese and sugar until fully mixed and fluffy.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place in water bath package and bake for 1 hour, until cheesecake is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When cheesecake has cooled completely, cover with plastic wrap and chill in fridge for 4 hours. Remove cheesecake from the springform pan and prepare pecan topping.
Melt butter and brown sugar over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans and spoon topping over cheesecake.
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