Pecan Pie Cheesecake with Pecan Caramel Sauce

Brown sugar cheesecake with a layer of pecan pie filling hidden and a luscious pecan caramel sauce on top!

Hello, November! I’m so excited for this month with Thanksgiving coming up quick. Almost every year now, I have made pecan pie cheesecake. I don’t like pie and Nick loves pecan pie, so this is the best of both worlds. As odd as it is, the brown sugar cheesecake base cuts the pecan pie sweetness (which is why I don’t like pecan pie). This one is a little bit sweeter than our typical recipe I make because it has an extra caramel sauce topping. It’s rich and so so lovely though. It’s a keeper for sure.

What You Need:

For the Crust:

• 1 3/4 cups vanilla wafer crumbs

• 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 tsp. vanilla

• 1 1/2 cups chopped pecans

For the Cheesecake Filling:

• 3 bricks (8 oz. each) cream cheese, softened

• 1 cup brown sugar

• 3 large eggs

• 1/2 cup heavy cream

• 2 tsp. vanilla

For the Pecan Caramel Sauce:

• 1/4 cup unsalted butter, melted

• 1/2 cup brown sugar

• 1/4 cup heavy cream

• 1/2 tsp. cinnamon

• 1 cup chopped pecans

Directions:

1. For the Crust: In a bowl, mix vanilla wafer crumbs, brown sugar, and butter together and then press into the bottom of an 8 to 10 inch springform pan.

2. For the Pecan Pie Filling: In a saucepan, add brown sugar, maple syrup, butter, eggs, vanilla, and pecans.

3. Bring to a simmer over medium heat while stirring. Cook until it thickens, about 5 minutes.

4. Pour on top of the crust and set aside.

5. For the Cheesecake Filling: Beat together cream cheese, brown sugar, eggs, heavy cream, and vanilla until smooth and creamy.

6. Pour on top of the pecan pie filling.

7. Wrap the springform pan bottom in foil and then place in a larger pan with a small amount of hot water.

8. Bake in a preheated 350 degree oven for 1 hour or until set. Remove from oven and let cool to room temperature.

9. Then move to the fridge to chill for 8 hours or overnight.

10. For the Pecan Caramel Topping: In a small saucepan, heat butter and sugar over medium heat until it bubbles.

11. Let bubble for 3 minutes and then carefully add heavy cream and mix until smooth.

12. Add cinnamon and pecans. Let cool before pouring over the top of the cooled cheesecake.

Recipe from Closet Cooking