Pecan Pie Cheesecake
Drizzled with homemade Dulce de Leche, this cheesecake is a real crowd pleaser, perfect dessert for the holidays!
Servings: 10
Equipment
- Wilton 9-inch Springform Pan [affiliate]
Ingredients
CRUST:
- 1 3/4 c. vanilla wafer or graham cracker crumbs
- 1/4 c. brown sugar firmly packed
- 1/3 c. butter melted
PECAN FILLING:
- 1 c. granulated sugar
- 2/3 c. dark corn syrup
- 1/3 c. butter melted
- 2 lg. eggs
- 1 1/4 c. chopped pecans
- 1 tsp. vanilla extract
CHEESECAKE FILLING:
- 3 (8-oz.) pkg. cream cheese softened
- 1 1/4 c. brown sugar firmly packed
- 2 T. all-purpose flour
- 4 lg. eggs
- 2/3 c. heavy whipping cream
- 1 tsp. vanilla extract
Instructions
- CRUST: Preheat oven to 350 degrees. 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: 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.
- Reduce oven to 325 degrees.
- CHEESECAKE FILLING: 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 the oven and leave cheesecake in the 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. Decorate top with whole pecans if desired. Chill for at least 4 hours before serving.
- Cook's Note: Place a baking dish filled with very hot water on the bottom rack while the cheesecake bakes on the middle rack to prevent cheesecake from cracking.
Notes
Recipe link for: Homemade Dolce de Leche
The very best cheesecake I’ve ever made…worth the time and effort…my son who cooks and eats and enjoys everything said “it was the best cheesecake he’s ever had”