Pecan Pie Cheesecake

This is THE pecan pie for your Thanksgiving table. It has a homemade crust and a sweet pecan filling. Make it a day or two ahead, or freeze it for even longer.

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What is your favorite pie to eat on Thanksgiving? Mine is a tie between this homemade pecan pie, apple pie, and pumpkin pie. I like all of them so much that I make one of each for our Thanksgiving dinner. (Everyone in our family seems to have a favorite. And if I don't make all of them, someone will run to the store to make up the difference!)

You’ll need the following ingredients :

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 tablespoons unsalted butter-melted
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup heavy whipping cream
• 1 cup toasted pecans-chopped

How to make Pecan Pie Cheesecake?

To make the Crust:

Line the bottom of a 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 the bottom and halfway up the side of a 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 the cheesecake mixture over the pecan filling.

Place the 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 a toothpick inserted in the center comes out almost clean). Turn off the oven and leave the cheesecake in with the oven door closed for 1 hour.

Run a knife around the edges of the cheesecake but don’t take it 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 the springform pan and spoon the topping over the cooled cheesecake.

Store the cake in the fridge.

More related recipes :

• Buttered Pecan Caramel Cake
• Apple Pie Bread Pudding