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Pecan Pie Cheesecake

Delicious Pecan Pie Cheesecake Recipe finished dish
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Indulge in the ultimate dessert fusion with this decadent Pecan Pie Cheesecake! A luscious cheesecake layer sits atop a rich and gooey pecan filling, all nestled within a buttery vanilla wafer crust. Topped with a cinnamon-spiced pecan topping, this dessert is a true showstopper perfect for any occasion.

Ingredients

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  • ⅓ cup unsalted butter, melted
  • 1 ¾ cups vanilla wafer crumbs
  • ¼ cup brown sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup unsalted butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans, chopped
  • 2 large eggs, lightly beaten
  • 1 ¼ cups light brown sugar
  • 24 ounces cream cheese, softened
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅔ cup heavy cream
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 3.5 tablespoons unsalted butter, melted
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans, chopped

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment paper and set aside. In a bowl, combine vanilla wafer crumbs and brown sugar. Stir in melted butter until well combined. Press the mixture evenly into the bottom and halfway up the sides of the springform pan. Chill in the fridge to firm the crust while preparing the filling.
  2. In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened, about 5-7 minutes. Pour the filling into the prepared crust and set aside.
  3. Preheat the oven to 350°F (175°C). In a mixing bowl, beat the cream cheese until creamy. Add brown sugar and flour, and beat until fluffy. Add eggs one at a time, beating just until combined after each addition. Stir in heavy cream and vanilla extract. Pour the cheesecake mixture over the pecan filling. Place the springform pan on a baking sheet and place it in the oven. Reduce the heat to 325°F (160°C). Bake the cheesecake for 60-70 minutes, or until a toothpick inserted into the center comes out almost clean. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Run a knife around the edges of the cheesecake, but do not remove it from the pan until completely cooled.
  4. In a small saucepan, combine melted butter and brown sugar. Cook for 3-5 minutes or until very bubbly. Stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature. Release the sides of the springform pan and spoon the topping over the cooled cheesecake. Store the cheesecake in the fridge until ready to serve.

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Find it online: https://munchtwist.com/delicious-pecan-pie-cheesecake-recipe/