Pecan Pie Cheesecake

I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it.

• Ready In: 21 hrs 30 mins
• Serves: 12-16
• Yields: 1 cheesecake

Ingredients

• Crust

• 1 3⁄4 cups  vanilla wafer crumbs
• 1⁄4 cup  firmly packed brown sugar
• 1⁄3 cup  melted butter

• Pecan Filling

• 1  cup sugar
• 2⁄3 cup dark corn syrup
• 1⁄3 cup  melted butter
• 2  eggs
• 1 1⁄2 cups  chopped pecans
• 1  teaspoon vanilla extract

• Cheesecake Filling

• 24  ounces cream cheese, softened
• 1 1⁄4 cups  firmly packed brown sugar
• 2  tablespoons all-purpose flour
• 4  eggs
• 2⁄3 cup  whipping cream
• 1  teaspoon vanilla extract

Directions

1. Crust.
2. Preheat oven to 350°.
3. Combine wafer crumbs and brown sugar.
4. Stir in melted butter.
5. Press into bottom and up sides of a 9″ springform pan.
6. Bake for 6 minutes.
7. Set aside to cool.
8. Pecan Filling.
9. Combine all ingredients in a medium saucepan.
10. Bring to a boil over medium-high heat.
11. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
12. Pour into crust and set aside.
13. Cheesecake Filling.
14. Reduce oven to 325°.
15. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
16. Add brown sugar and flour and beat until fluffy.
17. Add eggs one at a time, beating well after each one.
18. Stir in cream and vanilla.
19. Pour over pecan filling.
20. Bake for 1 hour.
21. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
22. Let cool.
23. Chill for at least 4 hours before serving.