Pecan Pie Cheesecake with Pecan Caramel Sauce

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!

Pecan Pie Cheesecake with Pecan Caramel Sauce

ingredients
For the crust:
  1. 1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
  2. 1/4 cup brown sugar
  3. 1/4 cup unsalted butter, melted

For the pecan pie filling:
  1. 1 cup brown sugar
  2. 2/3 cup maple syrup (or corn syrup)
  3. 1/4 cup unsalted butter, melted
  4. 3 large eggs, lightly beaten
  5. 1 teaspoon vanilla extract (optional)
  6. 1 1/2 cups pecans, toasted and chopped

For the cheesecake filling:
  1. 3 (8 ounce) bricks cream cheese, softened
  2. 1 cup brown sugar
  3. 3 large eggs
  4. 1/2 cup heavy/whipping cream
  5. 2 teaspoons vanilla extract (optional)

For the pecan caramel topping:
  1. 1/4 cup unsalted butter, melted
  2. 1/2 cup brown sugar
  3. 1/4 cup heavy whipping cream
  4. 1/2 teaspoon cinnamon
  5. 1 cup toasted pecans, chopped

directions
For the crust:
  • Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
For the pecan pie filling:
  • Mix the brown sugar, maple syrup, butter, eggs, vanilla and pecans, bring to a simmer over medium heat in a sauce pan and cook until it thickens, about 5 minutes, before pouring into the crust in the springform pan.