What You’ll Need
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract
How to Make It
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar.
Stir in melted butter.
Press into bottom and up sides of a 9″ 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.
Cheesecake Filling:
Reduce oven to 325°.
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 oven and leave cheesecake in 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. Chill for at least 4 hours before serving.
