Ingredients
For the crust:
1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
1/4 cup brown sugar
1/4 cup unsalted butter, melted
For the pecan pie filling:
1 cup brown sugar
2/3 cup maple syrup (or corn syrup)
1/4 cup unsalted butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract (optional)
1 1/2 cups pecans, toasted and chopped
For the cheesecake filling:
3 (8 ounce) bricks cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup heavy/whipping cream
2 teaspoons vanilla extract (optional)
For the pecan caramel topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 teaspoon cinnamon
1 cup toasted pecans, chopped
Directions
For the crust:
Mix the crumbs, butter, and sugar with a KITB stand mixer and press into the bottom of an 8-10 inch spring form pan.
For the pecan pie filling:
1. Mix brown sugar, maple syrup, butter, eggs, vanilla, and pecans in a saucepan.
2. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for about 5 minutes or until it thickens.
3. Once the filling is ready, pour it into the crust in the spring form pan.
For the cheesecake filling:
1. Using the whisk attachment of the KITB stand mixer, blend the cream cheese, sugar, eggs, cream, and vanilla until the mixture turns smooth.
2. Pour the mixture on top of the pecan pie filling into the springform pan, wrap the bottom of the pan in foil, place it in a larger pan with a small amount of hot water, and bake in a preheated 350F/180C oven until it sets, for around 60 minutes.
3. While it is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, it can also be enjoyed while still warm from the oven!
For the pecan caramel topping:
1. Heat the butter and sugar in a small saucepan over medium heat until it starts bubbling. Allow it to bubble for three minutes, and then cautiously add the heavy cream.
2. Mix the ingredients until the sauce is smooth, and then add the cinnamon and pecans.
3. Let the sauce cool before pouring it over the cooled cheesecake.
SERVE AND ENJOY!