Pecan Pie-Bottomed Cheesecake
Crust
- 1 & 3/4 cups vanilla wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, melted
Pecan Filling
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup butter, melted
- 2 eggs
- 1 & 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 & 1/4 cups firmly packed brown sugar
- 2 Tablespoons all-purpose flour
- 4 eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions:
- For the crust: Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a greased and parchment paper lined 9″ cake pan. Bake for 6 minutes. Set aside to cool.
- For the Pecan pie filling: Combine all pecan filling 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.
- 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. When ready to serve, dip the sides of the pan in hot water to losen the cake from the pan. Next, flip the cheesecake out of the pan onto a cling-wrap lined plate. Next, slip right side up onto a cute and festive plate.
This recipe was found here. I'm hoping it's as good as I'm expecting, and as good as she's saying it is! [Edit: It's definitely as good as she said it was. And, while my photos are nothing to rival hers, this cheesecake was the start of the show.]
-Happy Thanksgiving!
