Pecan Pie Cheesecake

Crust Directions:

1. Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
2. Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in brown sugar and melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Pecan Filling Directions:

1. Add butter, sugar, and corn syrup into a medium saucepan and heat over med-high heat, whisking constantly, until the butter is melted, and the sugar is dissolved.
2. Add the eggs and continue to whisk. Heat over med-high heat until the mixture starts to bubble and slightly thicken.
3. Remove from heat and whisk in vanilla extract and chopped pecans.
4. Pour filling into the prepared crust and set aside.

Cheesecake Filling Directions:

1. To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
2. With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
3. Add the vanilla extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.
4. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
5. Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
6. Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
7. Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
8. Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping Directions:

1. Add the butter, and brown sugar into a medium saucepan and heat over med-high heat until melted and smooth. Continue to heat until the sauce comes to a low boil. Remove from heat and add in vanilla and heavy cream and whisk until combined.
2. Fold in the pecans last.
3. Pour the pecan topping over the top of the chilled cheesecake and serve.
4. Keep leftovers in an airtight container in the refrigerator for up to three days.