Pecan Pie Cheesecake

Intelligent for a perfect festive sweet?! Pecan Pie Cheesecake is perfect Thanksgiving deal. Combo of artist Pecan Pie and luscious cheesecake channel as an exciting turn of two traditional dessert.

Cheesecake again  Alter though, after the „cheesecake competition broadcast" (when my partner had a angelic laugh on my informing) I decided not to variety a cheesecake in the near approaching, luck had new ideas. Kristyn from the LilLuna diary, who was delighted with my cheesecakes, asked me to kind my giver install this case a Thanksgiving version of this enthusiastic broach. And I had no action. Flatbottom tho' I mentation that would mean a few more life of jokes for my hubby, everything in my kitchen was fit for a tasteful autumn cheesecake.

Since the Pumpkin type was already on the card, Pecans were an idea that was just there for the winning. And so, rattling rapidly, on the plateau, there was a splendid Pecan Pie Cheesecake which could easily be ascertain one on your Thanksgiving tilt of treats. Comfortably, maybe wares to my tasteful shaver butter cheesecake.

Ingredients

For the Crust:

• 1 and 3/4 cups vanilla wafer crumbs
• 1/4 cup brown sugar
• 1/3 cup unsalted butter-melted
• Pecan Filling:
• 1 cup sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter- melted
• 2 large eggs-lightly beaten
• 1 and 1/2 cups pecans-chopped
• 1 teaspoon vanilla extract
• For Cheesecake Filling:
• 24 ounce cream cheese-softened
• 1 and 1/4 cups light brown sugar
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• Topping:
• 3.5 tablespoon unsalted butter-melted
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup heavy whipping cream
• 1 cup toasted pecans-chopped

Instructions

To make the Crust:

1. Line the bottom of 9 inch springform pan with parchment paper and set aside.
2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
3. To make the Pecan Filling:
4. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
5. Cheesecake Filing:
6. Preheat the oven to 350 degrees F.
7. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
8. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
9. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
10. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
11. To make the topping:
12. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
13. Release the sides of springform pan and spoon the topping over cooled cheesecake.
14. Store the cake in the fridge.

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