Pecan Pie Cheesecake Dessert (Print Version)

# Ingredients:

→ For the Graham Cracker Crust

01 - 2 cups graham cracker crumbs (about 2 packages)
02 - 1/3 cup brown sugar, lightly packed
03 - 1/2 cup butter, melted

→ For the Pecan Pie Filling

04 - 1/3 cup butter
05 - 1 cup granulated sugar
06 - 1 cup light corn syrup
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups roughly chopped pecans

→ For the Cheesecake Filling

10 - 3 packages (8 oz each) cream cheese, softened
11 - 1 cup granulated sugar
12 - 3 tablespoons all-purpose flour
13 - 2 teaspoons vanilla extract
14 - 1/2 cup heavy whipping cream
15 - 3 large eggs

→ For the Pecan Pie Topping

16 - 1/3 cup butter
17 - 1/3 cup brown sugar, lightly packed
18 - 1/2 teaspoon vanilla extract
19 - 1/4 cup heavy whipping cream
20 - 1 cup roughly chopped pecans

# Instructions:

01 - Heat your oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray. For extra protection against leaks, you can add a round of parchment paper to the bottom of the pan.
02 - Add about 2 packages of graham crackers to a food processor and pulse until you have around 2 cups of fine crumbs. Add the brown sugar and melted butter and pulse until everything is well mixed.
03 - Pour the crumbs into your prepared pan and use the back of a spoon to gently press them into an even layer on the bottom. Bring the crumbs up about 1 inch on the sides of the pan. Bake for 10 minutes until golden brown, then take it out and let it cool on a wire rack.
04 - In a medium saucepan, combine the butter, sugar, and corn syrup. Heat over medium-high heat, whisking constantly, until the butter melts and the sugar dissolves completely. Add the eggs and keep whisking. Continue cooking over medium-high heat until the mixture starts to bubble and thicken slightly.
05 - Take the pan off the heat and whisk in the vanilla extract and chopped pecans. Pour this filling into your cooled crust and set it aside.
06 - Add the softened cream cheese to a stand mixer with the paddle attachment. Beat for 5 to 6 minutes until it's light and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is mixed.
07 - With the mixer on low, slowly add the sugar and flour. Once it's all combined, turn the speed up to medium and mix for another 1 to 2 minutes.
08 - Mix in the vanilla extract until just combined. Slowly pour in the heavy whipping cream and mix on low speed until everything is incorporated.
09 - Turn the mixer to low and add the eggs one at a time, mixing just until each one is fully incorporated. Don't overmix after adding the eggs - this is important!
10 - Pour the cheesecake batter over the pecan pie layer in the pan. Give the pan a gentle tap on the counter to release any air bubbles. Bake at 350 degrees for 15 minutes, then - without opening the oven door - reduce the temperature to 200 degrees and bake for another 50 to 55 minutes. The center should jiggle slightly like Jell-O, not look watery. The edges should be set.
11 - Turn off the oven and crack the door open just a bit. Let the cheesecake cool in the oven for 15 to 20 minutes before taking it out. This helps prevent cracks.
12 - Move the cheesecake to a wire rack and let it cool to room temperature. Then cover it and refrigerate for at least 6 hours, but overnight is even better.
13 - In a medium saucepan, melt the butter and brown sugar over medium-high heat, stirring until smooth. Keep heating until the mixture comes to a gentle boil. Take it off the heat and whisk in the vanilla and heavy cream until combined. Fold in the chopped pecans last.
14 - Pour the warm pecan topping over the chilled cheesecake right before serving. Slice and enjoy!

# Notes:

01 - This cheesecake needs to chill overnight for the best texture and easiest slicing.
02 - Make sure your cream cheese is completely softened to room temperature for a smooth filling.
03 - The cheesecake will continue to set as it cools, so don't worry if the center jiggles a bit when you take it out.
04 - Store covered in the fridge for up to 5 days.

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