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Pecan pie and cheesecake are two of my all time favourite desserts (especially for Thanksgiving) and combining the two makes things even better! This decadent treat starts out with the pecan pie filling which is simmered on the stove top until it thickens before pouring it into the crust in a springform pan. Next up is the cheesecake layer which is a pretty basic cheesecake recipe using brown sugar instead of regular sugar which goes with the flavours of pecan pie. The whole thing is baked until both layers are set before cooling and enjoying! This two layer cake of pure magical delight is amazing all by itself but why stop there when you can top it all off with a simple pecan caramel sauce? This pecan pie cheesecake with pecan caramel sauce is easy to make and perfect for any special occasion, holiday dinner or any time at all!
bwh
Pecan Pie Cheesecake with Pecan Caramel Sauce
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 and press into the bottom of a 8-10 inch spring form pan.