If you like pecan pie, you’ll love this cheesecake. This cake has a vanilla wafer crust, pecan pie filling, a creamy layer of cheesecake and a caramel and pecan topping.
Ingredients
Crust
1 3/4 cups vanilla wafer crumbs
1/4 cup of brown sugar
1/3 cup unsalted butter, melted
Pecan Filling
1 cup of sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter, melted
2 large eggs, lightly beaten
1 1/2 cups of chopped nuts
1 teaspoon vanilla extract
The filling of the cheesecake
24 oz of softened cream cheese
1 1/4 cups light brown sugar
2 tablespoons of all-purpose flour
4 large eggs
2/3 cups of heavy whipped cream
1 teaspoon vanilla extract
Topping
3 1/2 tablespoons unsalted butter, melted
1/2 cup of brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipped cream
1 cup of chopped walnut
Instructions
Crust
Line the bottom of the 9-inch spring form tray with parchment paper and set it aside.
Combine vanilla wafer crumbs and brown sugar, add melted butter, then press mixture evenly to bottom and middle of side of 9-inch springform tray. Place in the refrigerator so that the crust is firm while making the filling.
Walnut Stuffing
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, nuts and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened, 5 to 7 minutes. Pour into prepared crust and set aside.
Stuffing of the cheese cake
Preheat the oven to 350 degrees F.
Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
Add the eggs, one by one, beating only until they combine after each addition. Do not over beat! Add the heavy cream and the vanilla, and then pour the mixture of the cheesecake over the nut filling.
Place the cake pan on a cookie sheet, put it in the oven and reduce the heat to 325 F. Bake the cake for 60-70 minutes (until the toothpick inserted in the center comes out almost clean). Turn off the oven and leave the cheesecake inside with the oven door closed for 1 hour.
Run a knife around the edges of the cheesecake but do not remove it from the pan until it is completely cold.
Topping
In a small saucepan, combine the butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then add cinnamon, whipped cream and chopped nuts. Cool to room temperature.
Loosen sides of pan and place topping on cooled cheesecake.
Store the cake in the refrigerator.