Pecanless Pie Cheesecake

If you've seen my pecanless pie tarts, then you already know I'm not a fan of nuts, but I'm addicted to the sugary center and the buttery crust found in pecan pies. So a few weeks ago, I had a hankering for some pie and found this bookmarked recipe for pecan pie cheesecake. Perfect!

Well, I made the cheesecake with very few problems...until...I unhooked the latch on my springform pan. Once I lifted up the sides, all of the pecanless pie "juice" started leaking out!

In an attempt to transfer the pie to another plate, I cracked the top of the pie (now I know how a cracked cheesecake looks in person!) because it was stuck to the sticky syrup on the bottom of the pan. So, I just decided to let it stay where it was - on the springform base.

Despite the problems, the cheesecake was very good, and I'm sure it would have been better with more of the syrupy filling. If I ever make it again, I'm going to double the crust amount so that it can hold in all of the filling.

I topped the cheesecake with homemade caramel (OVERKILL, I KNOW! But I had to make up for the lost syrupy filling :D right?!) and whipped cream. Needless to say, it was VERY decadent and so delicious. This recipe came from Bake or Break - one of my favorite blogs for desserts. Her photos are so perfect. She uses macro on many of her drool-worthy shots.

Pecanless Pie Cheesecake
from Bake or Break

Nilla Crust:
1 & 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan(less) pie filling:
1 cup sugar
2/3 cup dark corn syrup (I used light)
1/3 cup butter, melted
2 eggs
(1 & 1/2 cups chopped pecans)
1 teaspoon vanilla extract

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.

Cheesecake portion:
3 (8-ounce) packages cream cheese, softened
1 & 1/4 cups firmly packed brown sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

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.