Pecan Pie Cheesecake

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READY IN: 21hrs 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust.
  • Preheat oven to 350°.
  • Combine wafer crumbs and brown sugar.
  • Stir in melted butter.
  • Press into bottom and up sides of a 9″ springform pan.
  • Bake for 6 minutes.
  • Set aside to cool.
  • Pecan Filling.
  • Combine all ingredients in a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  • Pour into crust and set aside.
  • Cheesecake Filling.
  • Reduce oven to 325°.
  • With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
  • Add brown sugar and flour and beat until fluffy.
  • Add eggs one at a time, beating well after each one.
  • Stir in cream and vanilla.
  • Pour over pecan filling.
  • Bake for 1 hour.
  • 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.
  • Let cool.
  • Chill for at least 4 hours before serving.
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