It may not look like much, but this was the most delicious cheesecake I’ve ever made! I do confess, the pecan filling was pretty chewy and difficult to eat. But it was so so good that it didn’t even matter that it was a challenge. (Bakers, I’m open to suggestions on how to make that better.) Anyway, if you’re a cheesecake fan, give this recipe a go. It would be a perfect addition to your Thanksgiving spread!
For the crust:
2 pre-made graham cracker crusts
For the pecan filling:
1 cup sugar
2/3 cup dark corn syrup (or whatever you have on hand)
1/3 cup unsalted butter – melted
2 large eggs – lightly beaten
1 1/2 cups pecans – chopped
1 teaspoon vanilla
For the cheesecake filling:
24oz cream cheese – softened
1 1/4 cups light brown sugar
2 tablespoons all-purpose flour
4 large eggs
2/3 cup heavy cream
1 teaspoon vanilla
For the topping:
3.5 tablespoon unsalted butter – melted
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecans – chopped
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and 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.
Preheat the oven to 350 degrees.
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. Do not overheat it! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
Place crusts on a cookie sheet, put it in the oven and reduce the heat to 325 degrees. Bake for 60-70 minutes (maybe less if it’s two smaller crusts) until a toothpick inserted in the center comes out almost clean. 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.
In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
Spoon the topping over the cooled cheesecake.
If you have any cheesecake leftover (doubtful), store it in the fridge.