Pecan Pie Cheesecake Dessert Recipe

INGREDIENTS

For your Crust Layer

• 1 and 3/4 Cups Nilla Wafer Cookie Crumbs you can smash the cookies in a ziplock baggie or use a food processor to form crumbs
• 1/4 Cup light brown sugar
• 1/3 Cup Butter (unsalted) melted

For your Pecan Filling Layer

• 1 and 1/4 Cup light brown sugar
• 2/3 Cup dark corn syrup
• 1/3 Cup Butter (unsalted) melted
• 2 Large Eggs lightly beaten
• 1 and 3/4 Cups Pecans chopped and toasted (see instructions section below on how to toast them)
• 2 teaspoons Vanilla Extract

For your Cheesecake Layer

• 3 8 oz. Packages Cream Cheese (24 ounces total) softened to room temperature
• 1 and 1/4 Cups light brown sugar
• 2 Tablespoons All Purpose Flour
• 4 Large Eggs
• 2/3 Cup heavy whipping cream
• 2 teaspoons Vanilla Extract

For your Topping Layer

• 3 and 1/2 Tablespoons Butter (unsalted) melted
• 1/2 Cup light brown sugar
• 1 teaspoon Ground Cinnamon
• 1/4 Cup heavy whipping cream
• 1 Cup Pecans toasted and chopped (see instructions below on how to toast them)

INSTRUCTIONS
Toasting the Chopped Pecans

• Preheat oven to 350°F.
• Lightly spritz baking sheet with cooking spray. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched

Crust Layer

• MAKE SURE you are looking at the ingredient measurements in the section just for the crust! 
• Line the bottom of 9 inch spring form pan with parchment paper and set aside. 
• Combine Nilla wafer cookie crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of your 9 inch springform pan. Set aside in the refrigerator to firm up the crust while you make the filling.

Pecan Filling Layer

• MAKE SURE you are looking at the ingredient measurements in the section just for the Pecan Filling layer!
• In a medium saucepan, combine light brown sugar, corn syrup, melted butter, eggs, toasted pecans and vanilla. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Cheesecake Layer

• Preheat the oven to 350 degrees Fahrenheit.
•  MAKE SURE you are looking at the ingredient measurements in the section just for the CHEESECAKE layer! 
• Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. Add eggs, one at a time, beating just until combined after each addition. 
• Be VERY careful to not overbeat it. Stir in the heavy cream and vanilla, then pour cheesecake mixture over your pecan filling.
• Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 Fahrenheit. Bake the cheesecake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Do not use a knife to check doneness. - BHG Turn off the oven and leave cheesecake in with oven door closed for 1 hour. 
• Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

Topping Layer

• MAKE SURE you are looking at the ingredient measurements in the section just for the TOPPING layer!
•  In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped, toasted pecans. Cool to room temperature. 
• Release the sides of spring form pan and spoon the topping over cooled cheesecake. 
• Store the finished dessert in the fridge until it's time to serve.

source:dreamingindiy.com