Ingredients
The following ingredients have 16 Servings
- 1 3/4 cups vanilla-wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, (melted)
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup butter, (melted)
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 3 (8-ounce) packages cream cheese, (softened)
- 1 1/4 cups firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instruction
- Preheat oven to 350 degrees.
- Combine vanilla-wafer crumbs and brown sugar in a medium bowl. Stir melted butter in with a spatula. Press into the bottom and halfway up the sides of a 9-inch Springform pan.
- Bake for 6 minutes and let cool.
- Combine all Pecan-Filling ingredients in a medium saucepan.
- Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
- Reduce oven temperature to 325 degrees.
- Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
- Add brown sugar and flour and beat until fluffy.
- Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape doen the sides of the bowl to make sure everything mixes evenly.
- Add cream and vanilla and beat just to combine. Pour mixture over pecan filling.
- Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
- Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours. Serve with Dulce de Leche,
