Pecan Pie Cheesecake

So I completely messed up dinner last night.  I'm talking disgusting.  Plain old hamburgers that managed to be undercooked and tough at the same time, gloppy refrigerated mashed potatoes, and a kale dish that I had over the weekend and was desperate to recreate but ended up with kale that was barely edible.  But then I went on to make this Pecan Pie Cheesecake and it was fabulous and all was well in my kitchen.

This recipe combines two of the most decadent desserts out there.  A chewy, crunchy, caramely layer of pecan pie is topped with smooth and creamy cheesecake and it is a wonderful thing.  Not only is this cheesecake perfect for Thanksgiving, but I predict it will be the most popular dessert on my table and yours.

PS - I usually make a pretty mean hamburger and am quite capable of heating up mashed potatoes but was having an off night.  We've all been there, right?

Pecan Pie Cheesecake
adapted from Bake or Break

For the crust:
1 3/4 cups crushed graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/3 cup butter, melted

For the pecan pie layer:
1 cup sugar
2/3 cup corn syrup
1/3 cup butter, melted
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract

For the cheesecake layer:
3 8-ounce packages of cream cheese, softened
1 1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
2 teaspoons vanilla extract

Make the crust.  Preheat oven to 350°.  Combine graham cracker crumbs and brown sugar in a medium sized bowl.  Stir in melted butter and mix to combine.  Pour mixture into a 9" springform pan.  Press along bottom and up side of pan.  Bake for 6 minutes.  Set aside to cool.

Reduce oven temperature to 325°.  

To make the pecan pie filling, place 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 mixture into crust and set aside.

Place the cream cheese in the bowl of a standing mixer (or use a hand mixer) and mix on medium speed until creamy.  Add brown sugar and flour, and beat until fluffy.  Add eggs, one at a time, beating well after each addition.  Scrape down sides of bowl.  Add cream and vanilla.

Pour cheesecake mixture over pecan pie filling.  Place pan on a baking sheet and bake for one hour, or until center is almost set.  Turn oven off and leave cheesecake in the oven, without opening the door, for another hour.  Remove from oven and run a sharp knife around the edge of pan, put do not take the cake out of the springform.  Let cool and refrigerate.  Let sit at room temperature for about 30 minutes before serving.