Pecan Pie Cheesecake

Instructions:

Crust:

1. Preheat the oven to 325°F.
2. Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
3. Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined.
4. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
5. Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling:

1. In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
2. Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total.
3. The mixture will come to a boil.
4. Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens.
5. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
6. Pour the pecan pie filling into the chilled crust and spread it into an even layer.

Cheesecake:

1. Beat together cream cheese and sugar until fully mixed and fluffy.
2. Mix in salt and flour.
3. By hand, gently stir in vanilla extract and one egg at a time until fully combined.
4. Mix in the sour cream and stir until smooth.
5. Pour the cheesecake mixture evenly over the pecan filling mixture.
6. Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil.
7. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
8. Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes.
10. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
11. When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
12. Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.

Pecan Topping:

1. Melt together butter and brown sugar in a small saucepan over medium heat.
2. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
3. Remove from heat and stir in vanilla extract and heavy cream.
4. Whisk until smooth.
5. Stir in pecans and spoon topping over cheesecake.