Pecan Pie Cheesecake
Ingredients:
- crushed vanilla wafers - 1 3/4 cups
- packed brown sugar - 1/4 cup
- butter, melted - 1/3 cup
- sugar - 1 cup
- dark Karo syrup - 2/3 cup
- butter, melted - 1/3 cup
- eggs - 2
- chopped pecans - 1 1/2 cups
- vanilla extract - 1 t
- cream cheese, softened - 3 - 8 ounce packages
- packed brown sugar - 1 1/4 cups
- flour - 2 T
- eggs - 4
- heavy whipping cream - 2/3 cup
- vanilla extract - 1 t
Instructions:
Prepare crust -- in a bowl, combine crushed wafers and 1/4 cup brown sugar, stir in 1/3 cup melted butter. Press into bottom and sides of a 9 inch spring-form pan. Bake in a preheated 350 degree oven for 6 minutes. Set aside to cool.
Prepare pecan filling -- in a saucepan, combine sugar Karo syrup, 1/3 cup butter, 2 eggs, pecans and 1 t vanilla, bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8 - 10 minutes, stir constantly. Pour into crust; set aside.
Reduce oven to 325 degrees. In a bowl, beat cream cheese at medium speed until creamy. Add 1 1/4 cups brown sugar and flour, beat until fluffy. Add 4 eggs one at a time, beating well after each addition, stir in cream and 1 t vanilla. Pour over pecan filling. Bake for 1 hour. Turn oven OFF and leave cheesecake in oven with the DOOR CLOSED for 1 hour. Remove from oven, run a knife around the outside edges to loosen cheesecake from sides of pan. Cool. Place in refrigerator for at least 4 hours before serving.