PECAN PIE CHEESECAKE

[Roxy]

PECAN PIE CHEESECAKE:

 

CRUST:

 

1-3/4 cups vanilla wafer crumbs

1/4 cup firmly packed brown sugar

1/3 cup. butter, melted

 

PECAN FILLING:

 

1 cup sugar

2/3 cup dark corn syrup

1/3 cup butter, melted

2 eggs

1-1/2 cups chopped pecans

1 tsp. vanilla extract

 

CHEESECAKE FILLING:

 

3 -(8- oz.) pkgs. Cream Cheese, softened

1-1/4 cups. firmly packed brown sugar

2 T. flour

4 eggs

2/3 cup heavy whipped cream

1 tsp. vanilla extract

 

Preheat oven to 350 degrees. In a medium bowl, combine vanilla wafer crumbs and brown sugar. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

 

In a medium saucepan, combine all pecan filling ingredients, stirring well. Bring to a boil over medium-high heat. Reduce heat and simmer for 8 to 10 minutes, or until thickened, stirring constantly. Pour into prepared crust; set aside.

 

Reduce oven temperature to 325 degrees. In a large bowl, beat Cream Cheese. Add brown sugar and flour, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in whipping cream and vanilla. Pour cheesecake mixture over pecan filling. Bake for 1 hour. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour. Run a knife around edges of cheesecake to release sides. Let cool completely. Chill for at least 4 hours before serving.