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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 5 |
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OH MY! Ingredients:
1 cup sugar |
2/3 cup dark karo syrup |
1/3 cup butter, melted |
2 eggs |
1 1/2 cups chopped pecans |
1 teaspoon salt |
24 ounces room temp cream cheese |
1 1/4 cups brown sugar |
2 tablespoons flour |
4 eggs |
2/3 cup heavy whipping cream |
1 teaspoon vanilla |
Directions:
1. Make a graham cracker crust and pat it into a 9 inch spring form pan. Bake at 400 for 8 minutes. Cool.
2. Pecan Filling:.
3. 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.
4. Cheesecake Filling:.
5. Reduce oven to 325°. 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 before serving.
6. **Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
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