Pecan Pie Cheesecake

To prepare the cheesecake filling add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.

Add the vanilla extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.

Pour the prepared batter into the prepared pan and gently tap to release any air bubbles. 12. Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Add the butter, and brown sugar into a medium saucepan and heat over med-high heat until melted and smooth. Continue to heat until the sauce comes to a low boil. Remove from heat and add in vanilla and heavy cream and whisk until combined.

Fold in the pecans last.

Pour the pecan topping over the top of the chilled cheesecake and serve.

ENJOY!