For the Crust:
13/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter-melted
For the Pecan Filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter- melted
2 large eggs-lightly beaten
11/2 cups pecans-chopped
1 teaspoon vanilla extract
For the Cheesecake Filling:
24 ounce cream cheese-softened
11/4 cups light brown sugar
2 tablespoons all-purpose flour
4 large eggs
2/3 cup heavy cream
1 teaspoon vanilla extract
For the Topping:
3.5 tablespoon unsalted butter-melted
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecans-chopped
To make the Crust:
Line the bottom of 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
To make the Pecan Filling:
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
To make the Cheesecake Filing:
Preheat the oven to 350 degrees F.
Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
To make the topping:
In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge.
Enjoy
