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Pecan Pie Cheesecake
INSTRUCTIONS
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Preheat your oven to 350F and prepare a 9” springform pan by spraying with non-stick spray and set aside.
(FOR ADDED PROTECTION, YOU CAN ADD A ROUND OF PARCHMENT PAPER ALONG THE BOTTOM OF THE SPRINGFORM AS WELL)
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Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in brown sugar and melted butter and pulse until well combined.
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Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides.
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Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
PECAN PIE FILLING:
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Add butter, sugar, and corn syrup into a medium saucepan and heat over med-high heat, whisking constantly, until the butter is melted, and the sugar is dissolved.
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Add the eggs and continue to whisk. Heat over med-high heat until the mixture starts to bubble and slightly thicken.
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Remove from heat and whisk in vanilla extract and chopped pecans.
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