Pecan Pie Cheesecake

This has replaced pies at my house on Thanksgiving.  Jereld is not a huge pumpkin pie fan.  I made this one year, and Jereld decided that it is a tradition at our house! This is the 3rd year I'm making it for Thanksgiving (although last year I made it after Thanksgiving since we didn't cook the meal at our house). 

I will have to take a picture of a slice on Thanksgiving! It's still in the spring form pan until then! 

Pecan Pie Cheesecake
Thanks Bake or Break! Five Stars from everyone at my Thanksgiving table!


Crust:
1 3/4 C. vanilla wafer crumbs
1/4 C. firmly packed brown sugar
1/3 C. butter, melted

Preheat oven to 350 degrees F. Combine wafer crumbs and brown sugar.  Stir in melted butter.  Press into bottom and up sides of a 9" springform pan.  Bake for 6 minutes.  Set aside to cool. 

Pecan Filling:
1 C. sugar
2/3 C. dark corn syrup
1/3 C. butter, melted
2 eggs
1 1/2 C. chopped pecans
1 tsp. vanilla extract

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. 

Cheesecake Filling: 

3 (8 oz.) packages cream cheese, softened
1 1/4 C. firmly packed brown sugar 
2 Tbsp. all-purpose flour 
4 eggs
2/3 C. heavy whipping cream
1 tsp. vanilla extract 

Reduce oven to 325 degrees F. 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 (I usually chill overnight) before serving. 

***I always place the springform pan on a cookie sheet and then fill the cookie sheet with 1/4 " of water when I put the cheesecake in the oven to bake.