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)
6. For the pecan caramel topping:
7. 1/4 cup unsalted butter, melted
8. 1/2 cup brown sugar
9. 1/4 cup heavy whipping cream
10. 1/2 teaspoon cinnamon
11. 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:

1. Mix the brown sugar, maple syrup, butter, eggs, vanilla and pecans, 
2. bring to a simmer over medium heat, stirring, 
3. in a sauce pan and cook until it thickens, about 5 minutes, 
4. before pouring into the crust in the springform pan.

For the cheesecake filling:

1. Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the spring-form pan, wrap the bottom of the pan in foil, 
2. place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. 
3. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)

For the pecan caramel topping:
Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake.

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