Unlock the Ultimate Pecan Pie Cheesecake Recipe!

To make the crust:
– Line the bottom of a 9-inch springform pan with parchment paper.
– Combine vanilla wafer crumbs and brown sugar, then stir in the melted butter.
– Press the mixture evenly into the pan, halfway up the sides, and chill in the fridge to firm the crust.

To make the Pecan Filling:
– In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil over medium-high heat, then simmer until thickened.
– Pour the filling into the prepared crust.

To make the Cheesecake Filling:
– Preheat the oven to 350 degrees F.
– Beat the cream cheese until creamy, then add brown sugar and flour; beat until fluffy.
– Add eggs, one at a time, beating just until combined after each addition. Stir in the heavy cream and vanilla, then pour the mixture over the pecan filling.
– Bake for 60-70 minutes, then leave the cheesecake in the closed oven for 1 hour.

To make the topping:
– In a small saucepan, combine butter and brown sugar. Cook until bubbly, then stir in the cinnamon, cream, and chopped pecans. Cool to room temperature.
– Spoon the topping over the cooled cheesecake and store the cake in the fridge.

Your guests will love this unique twist on a classic dessert. It’s perfect for Thanksgiving and can even be made a day or two ahead, and it can be frozen for longer. Enjoy!