Pecan Pie Cheesecake (Print Version)
# Ingredients:
01 -
1¾ cups vanilla wafer crumbs.
02 -
¼ cup brown sugar.
03 -
¼ cup unsalted butter, melted.
04 -
1 cup brown sugar.
05 -
⅔ cup maple syrup (or corn syrup).
06 -
¼ cup unsalted butter, melted.
07 -
3 large eggs, lightly beaten.
08 -
1 tsp vanilla extract (optional).
09 -
1½ cups pecans, toasted and chopped.
10 -
3 (8 oz) packages cream cheese, softened.
11 -
1 cup brown sugar.
12 -
3 large eggs.
13 -
½ cup heavy/whipping cream.
14 -
2 tsp vanilla extract (optional).
15 -
¼ cup unsalted butter, melted.
16 -
½ cup brown sugar.
17 -
¼ cup heavy whipping cream.
18 -
½ tsp cinnamon.
19 -
1 cup toasted pecans, chopped.
# Instructions:
01 -
Preheat oven to 350°F (180°C). Grease an 8-10 inch springform pan and line the bottom with parchment paper. Mix vanilla wafer crumbs, brown sugar, and melted butter. Press into the bottom of the pan to form an even crust layer.
02 -
In a saucepan, combine brown sugar, maple syrup, melted butter, eggs, and vanilla. Cook over medium heat until it thickens (about 5 minutes). Stir in toasted pecans, then pour into the crust.
03 -
Beat softened cream cheese with brown sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream and vanilla. Pour the cheesecake mixture over the pecan pie filling.
04 -
Wrap the springform pan with foil and place it in a water bath. Bake for about 60 minutes until the center is set but slightly jiggly. Let cool, then refrigerate for at least 4 hours or overnight.
05 -
Melt butter in a saucepan. Add brown sugar and let bubble for 3 minutes. Stir in cream, cinnamon, and toasted pecans. Let cool slightly.
06 -
Pour the pecan caramel over the chilled cheesecake and serve.
# Notes:
01 -
This Pecan Pie Cheesecake combines classic pecan pie flavors with creamy cheesecake, topped with a sweet pecan caramel layer. Perfect for holiday gatherings or special occasions.
02 -
Allowing the cheesecake to cool and refrigerate ensures a firm texture and the best flavor.