Pecan Pie Cheesecake

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Sometimes I like to stray a little from the traditional pie this time of year. Cheesecake is something that I’ve been making and perfecting for many many years. I love a good cheesecake. I also love pecan pie. So today I have for you a mashup of the two: Pecan Pie Cheesecake.

I have a favorite cheesecake base recipe that I use for all my cheesecakes. You can find it in my Strawberries and Cream Cheesecake too. It’s so smooth and not too sweet and not too rich. That’s what I love about it.

And now for the pecans. Pecans are hands down my favorite nut. And you know what? Just a few days ago I found out that pecans are the only nut native to North America. Pretty neat, huh? At our store and on our website we sell the absolute best nuts. We use the best quality, carry a larger size nut, and keep them refrigerated for even freshness and great quality. You can find our pecan pieces on our website here. They’ll be perfect for this cheesecake.

Pecan Pie Cheesecake

Crust:

1 3/4 cups vanilla wafer crumbs

1/4 cup brown sugar

1/3 cup butter, melted

 

Pecan Filling:

1 cup granulated sugar

2/3 cup dark corn syrup

1/3 cup butter, melted

2 large eggs, beaten

1 1/2 cups chopped pecans

1 teaspoon vanilla extract

 

Cheesecake Filling:

2 packages (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3 large eggs

1 teaspoon vanilla extract

 

Topping:

3 1/2 tablespoons butter, melted

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 cup heavy whipping cream

1 1/2 cups chopped pecans

Crust:

Combine vanilla wafer crumbs and brown sugar. Stir in melted butter.

Press evenly into the bottom of a 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

 

Pecan Filling:

In a medium saucepan, combine sugar, corn syrup, butter, eggs, pecans, and vanilla. Bring to a boil over medium-high heat, stirring constantly.

Reduce heat and simmer, stirring constantly until thickened. (About 5 minutes)

Pour into prepared crust and set aside.

 

Cheesecake filling:

Beat cream cheese in a medium bowl until smooth. Add sweetened condensed milk and mix until smooth. Add eggs and vanilla and again, beat until smooth.

Pour over pecan filling.

Bake at 300 F for 50 – 55 minutes or until the center us just set. It should wiggle a little like jello.

Cool completely.

 

Topping:

In a small saucepan, combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly.

Stir in cinnamon, heavy cream, and pecans. Cool to room temperature.

Spoon over cooled cheesecake.

Refrigerate entire cheesecake for 2-4 hours.

Store in refrigerator.