Description
The Pecan Pie Cheesecake is the perfect combination of decadence and home baking. Make this Pecan Pie Cheesecake for the holidays to impress your family and guests.
Ingredients
Scale
- Crust:
- 1 3/4 c. vanilla wafer crumbs
- 1/4 c. light brown sugar, packed
- 1/3 c. butter, melted
- Pecan Filling:
- 1 c. sugar
- 2/3 c. dark corn syrup
- 1/3 c. butter, melted
- 2 large eggs, lightly beaten
- 1 1/2 c. pecans, chopped
- 1 tsp. vanilla extract
- Cheesecake filling:
- 3–8 oz. Cream Cheese packages, room temperature
- 1 1/4 c. light brown sugar, packed
- 2 tbsp. flour
- 4 large eggs
- 2/3 c. heavy whipping cream
- 1 tbsp. vanilla extract
Instructions
- Preheat oven to 350 Degrees.
- In a medium bowl, combine vanilla wafer crumbs and brown sugar for crust. Add the melted butter, stirring to combine. Press evenly into the bottom and up sides of a 9-inch springform pan.
- Bake for 6 minutes and let cool.
- In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans, and vanilla for pecan filling to a boil over medium-high heat, stirring well,. Reduce heat, and simmer, stirring well. Reduce heat, and simmer, stirring constantly until thickened, 8 to 10 minutes. Pour into prepared crust. Set aside.
- Reduce heat to 325 Degrees.
- In a large bowl, beat the cream cheese until creamy. Add the brown sugar and flour and beat until fluff. Add the eggs, one at a time, beating until just well combined after each addition. Stir in the cream and vanilla extract. Pour the cheesecake mixture over the pecan filling.
- Secure the edges of the springform pan with aluminum foil. Place inside a deep baking dish and fill 1/3 with water and bake for one hour. Turn off the oven but still leave the cheesecake inside for another hour, closed.
- Run a knife around the edges to release sides. Let cool completely. Refrigerator overnight or 4 hours.
- Prep Time: 15 mins
- Cook Time: 80 mins
- Category: Dessert