Drizzled with homemade Dulce de Leche, this cheesecake is a real crowd pleaser, perfect dessert for the holidays!
Course: Dessert
Cuisine: American
Servings: 10
Equipment
Wilton 9-inch Springform Pan [affiliate]
Ingredients
CRUST:
1 3/4c.vanilla waferor graham cracker crumbs
1/4c.brown sugarfirmly packed
1/3c.buttermelted
PECAN FILLING:
1c.granulated sugar
2/3c.dark corn syrup
1/3c.buttermelted
2lg.eggs
1 1/4c. chopped pecans
1tsp.vanilla extract
CHEESECAKE FILLING:
3(8-oz.) pkg. cream cheesesoftened
1 1/4c.brown sugarfirmly packed
2T.all-purpose flour
4lg.eggs
2/3c.heavy whipping cream
1tsp.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.