Shelly's Recipe

PECAN PIE CHEESECAKE II

Category: Cheesecake

Crust
1 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

Preheat oven to 350. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9 inch springform pan. Bake for 6 minutes. Set aside to cool.

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
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling
3 (8 oz) pkg cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 tbsp flour
4 eggs
2/3 cup heavy whipping cream
1 tsp vanilla extract

Reduce oven to 325. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.