Pecan Pie Cheesecake

The quintessential fall pie

• Ready In: 2 hrs 30 mins
• Yields: 1 9-inch cake

Ingredients

• Graham Cracker Crust

• 1 1⁄2 cups graham cracker crumbs
• 1⁄3 cup sugar
• 8  tablespoons butter, melted

• Pecan Filling

• 6  tablespoons unsalted butter
• 1⁄2 cup  packed light brown sugar
• 3⁄4 cup dark corn syrup
• 1 1⁄2 cups  chopped pecans
• 2  eggs, beaten
• 1⁄2 teaspoon vanilla extract
• 1  pinch salt

• Cheesecake Filling

• 24  ounces cream cheese
• 1  cup  packed light brown sugar
• 1⁄4 cup all-purpose flour
• 4  large eggs
• 1  cup heavy cream

• Pecan Topping

• 4  tablespoons unsalted butter
• 1⁄2 cup light brown sugar, packed
• 1 1⁄2 cups  toasted pecans, chopped
• 1⁄3 cup heavy cream
• 1  pinch salt

Directions

1. Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
2. In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
3. In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
4. To Make the Pecan Topping:
5. Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
6. cooled cheesecake. Slice to serve or store refrigerated.