Pecan Pie Cheesecake

Cheesecake and Pecan Pie together in one dessert. Delicious. Thank you Spicy Southern Kitchen

 

Crust
1¾ cups vanilla-wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan filling
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 large eggs
1½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake filling
3 (8-ounce) packages cream cheese, softened
1¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 large eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Dulce de Leche Sauce

• Preheat oven to 350 degrees.
• Combine vanilla-wafer crumbs and brown sugar in a medium bowl. 
• Stir melted butter in with a spatula. 
• Press into the bottom and halfway up the sides of a 9-inch Springform pan.
• Bake for 6 minutes and let cool.
• Combine all Pecan-Filling ingredients in a medium saucepan.
• Stir well and bring to a boil over medium-high heat. 
• Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. 
• Pour into prepared crust.
• Reduce oven temperature to 325 degrees.
• Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each addition. 
• Use a rubber spatula to scrape the sides of the bowl to make sure everything mixes evenly.
• Add cream and vanilla and beat just to combine. 
• Pour mixture over pecan filling.
• Place in oven and bake for 1 hour. 
• Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
• Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. 
• Let cool completely. 
• Refrigerate for at least 4 hours. 
• Serve with Dulce de Leche,