I would like to start off by apologizing. You see, this dessert will ruin you for all other desserts.
Pecan Pie meets cheesecake for a ridiculous, mind blowing sugar-coma inducing experience.
I am pretty sure nothing in my life will be the same after this.
What's that? I may be over hyping it a tad?
It is everything you think it will be. Unless, of course, you don't like cheesecake. *sigh* Do those people really exist?
Pecan Pie Cheesecake
2 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup butter, melted
Pecan Pie Filling
1 cup sugar
2/3 cup corn syrup, light
1/3 cup butter, melted
1 1/2 cups pecans, chopped
1 tsp vanilla
3 bricks cream cheese (24 oz), room temp
1 1/4 cup brown sugar
2 Tbsp flour
2/3 cup whipping cream
1 tsp vanilla
1/4 cup butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup whipping cream
1 cup pecans, chopped & toasted
Butterscotch Whipping Cream
1 cup whipping cream
2 Tbsp Butterscotch pudding powder
Preheat oven to 350 degrees. Lightly spray the bottom of a 10 inch springform pan with cooking spray, set aside.
Prepare Crust - In a mixing bowl, stir together graham crumbs, brown sugar, and melted butter until well combined. Press firmly into the bottom and halfway up the sides of the prepared springform pan. Set in the fridge while you prepare the Pecan Pie Filling.
Prepare Pecan Pie Filling - In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Stirring constantly, over medium high heat, bring mixture to a boil. Reduce heat and simmer, stirring constantly until thickened - about 5 - 7 minutes. Pour into the chilled crust and set aside.
Prepare the Cheesecake Filling - Beat the cream cheese until creamy, scraping sides of bowl as needed. Beat in the brown sugar and flour until well combined. Beat in eggs, one at a time, beating until just combined after each addition. Do not over mix. Again, scrape sides as needed.
Stir in the whipping cream and vanilla. Pour on top of the pecan pie filling.
Place springform pan on a cookie sheet (I used a pizza pan) and place in 350 degree oven. Reduce the heat to 325 and bake for approx 80 - 90 minutes, until cheesecake is still a teeny bit jiggly. Turn off heat and leave cheesecake in the oven with the door closed for 20 more minutes. **If it starts to crack then remove it from the oven to a wire rack to cool completely.**
Run a knife around the outer edge of the cheesecake but do not remove sides of pan until cheesecake is completely cool.
Prepare Pecan Topping - In a small saucepan, combine butter and brown sugar. Cook for 3 - 5 minutes, or until very bubbly. Stir in the cinnamon, whipping cream, and pecans.
Let cool for 15 - 20 minutes, stirring occasionally.
Pour the topping over the cooled cheesecake. Let topping cool completely.
Prepare Butterscotch Whipping Cream - Beat whipping cream until soft peaks form. Sprinkle with the 2 Tbsp of pudding powder and continue to beat until stiff peaks form. Decorate cheesecake as desired with the whipping cream.
Chill, covered, until ready to serve - overnight is best but at least 5 - 6 hours.
Fancy schmancy, am I right?
Yes, it takes a bit of work as you have several different steps BUT, trust me on this one, it is totally worth the effort.
It makes a large 10 inch cheesecake which is perfect for feeding a bigger dinner party.
I would say 12 pieces easily. It is very rich and a small piece goes a long way!
I stabilized the whipping cream with butterscotch pudding powder but you can easily use vanilla pudding or even cheesecake pudding powder. If you are serving it right away you can just use plain whipping cream without any pudding powder as well.
Sorry, but we're not even sorry.