Pecan Pie Cheesecake

Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 21 h
Total time: 21 h 30 min
Yield: 1 cheesecake, 12-16 serving(s)
Ingredients: 1 3/4 cups vanilla wafer crumbs; 1/4 cup firmly packed brown sugar; 1/3 cup melted butter; 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; 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

Submitted by Dessertcher

"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."

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Ready In:: 21hrs 30mins
Ingredients:: 15
Yields:: 1 cheesecake
Serves:: 12-16

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

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.