Pecan Pie Cheese Cake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 cup sugar
• 2/3 cup dark karo syrup
• 1/3 cup butter, melted
• 2 eggs
• 1 1/2 cups chopped pecans
• 1 teaspoon salt
• 24 ounces room temp cream cheese
• 1 1/4 cups brown sugar
• 2 tablespoons flour
• 4 eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla

Recipe

• 1 make a graham cracker crust and pat it into a 9 inch spring form pan. bake at 400 for 8 minutes. cool.
• 2 pecan filling:.
• 3 combine all ingredients in a medium saucepan. bring to a boil over medium-high heat. reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. pour into crust and set aside.
• 4 cheesecake filling:.
• 5 reduce oven to 325°. with a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. add brown sugar and flour and beat until fluffy. add eggs one at a time, beating well after each one. stir in cream and vanilla. pour over pecan filling. bake for 1 hour. turn off oven and leave cheesecake in oven with the door closed for 1 hour. remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. let cool. chill for at least 4 hours before serving.
• 6 **note: i always end up having a mushy crust whenever i try to do a water bath for my cheesecakes - i guess i just don't wrap the pan well enough in foil. this time i had a pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and i did not have a single crack!