Ingredients

The following ingredients have 10 Servings
  • Crust:
  • 1 3/4 c. vanilla wafer crumbs
  • 1/4 c. light brown sugar, packed
  • 1/3 c. butter, melted
  • Pecan Filling:
  • 1 c. sugar
  • 2/3 c. dark corn syrup
  • 1/3 c. butter, melted
  • 2 large eggs, lightly beaten
  • 1 1/2 c. pecans, chopped
  • 1 tsp. vanilla extract
  • Cheesecake filling:
  • 3-8 oz. Cream Cheese packages, room temperature
  • 1 1/4 c. light brown sugar, packed
  • 2 tbsp. flour
  • 4 large eggs
  • 2/3 c. heavy whipping cream
  • 1 tbsp. vanilla extract

Instruction

  • Preheat oven to 350 Degrees.
  • In a medium bowl, combine vanilla wafer crumbs and brown sugar for crust. Add the melted butter, stirring to combine. Press evenly into the bottom and up sides of a 9-inch springform pan.
  • Bake for 6 minutes and let cool.
  • In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans, and vanilla for pecan filling to a boil over medium-high heat, stirring well,. Reduce heat, and simmer, stirring well. Reduce heat, and simmer, stirring constantly until thickened, 8 to 10 minutes. Pour into prepared crust. Set aside.
  • Reduce heat to 325 Degrees.
  • In a large bowl, beat the cream cheese until creamy. Add the brown sugar and flour and beat until fluff. Add the eggs, one at a time, beating until just well combined after each addition. Stir in the cream and vanilla extract. Pour the cheesecake mixture over the pecan filling.
  • Secure the edges of the springform pan with aluminum foil. Place inside a deep baking dish and fill 1/3 with water and bake for one hour. Turn off the oven but still leave the cheesecake inside for another hour, closed.
  • Run a knife around the edges to release sides. Let cool completely. Refrigerator overnight or 4 hours.