PECAN PIE CHEESECAKE
You'll hear angels singing as you take a bite of this delicious pecan pie cheesecake. The topping is what takes this cheesecake recipe over the top. The nuts are enveloped in buttery, caramel goodness. Smooth and creamy, the cheesecake is perfect with the vanilla wafer crust.
Provided by Tosha Ware
Categories Cakes
Time 1h45m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325ยบ and grease a 9" springform pan with cooking spray.
- 2. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar.
- 3. Add eggs, one at a time.
- 4. Then add sour cream, flour, vanilla, and salt.
- 5. Make crust: In a food processor or large bowl, mix together vanilla wafer crumbs, melted butter, brown sugar, and salt. Press mixture into the bottom of prepared pan.
- 6. Pour filling over crust. Wrap bottom of the pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes.
- 7. Remove to a baking rack and cool for about an hour. Then remove aluminum foil and refrigerate cheesecake in the pan until firm, at least 5 hours and up to overnight.
- 8. Make pecan pie topping: In a non-stick skillet over low heat, add butter, corn syrup, and brown sugar. Heat until bubbly (keep the heat low to avoid burning).
- 9. Stir in heavy cream, pecans, and salt until completely coated. Then remove from heat and let cool to slightly thicken.
- 10. Release springform pan from cheesecake. Spoon over cooled pecan pie topping. Serve.
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