Ingredients
2cupsgraham cracker crumbs
2tbspbrown sugar
7tbspbutter,melted
cooking spray
24ozcream cheese,softened
1cupbrown sugar
4eggs
2tbspall purpose flour
⅔cupheavy cream
1½tspvanilla extract
¼cupbutter,cut into slices
½cupbrown sugar
1tbsplight corn syrup
½tspcinnamon
nutmeg,1 pinch
¼cupheavy cream
2cupspecans,coarsely chopped
Preparation
Preheat the oven to 350 degrees F.
Coat a 9-inch springform pan with cooking spray.
Place the graham cracker crumbs, brown sugar and butter in a bowl. Stir to combine.
Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
Place the crust in the oven, then bake for 8 to 10 minutes or until light golden brown.
Set aside.
Place the cream cheese and brown sugar in the bowl of a mixer.
Beat for 3 to 4 minutes until completely smooth.
Add the eggs, one at a time, beating after each addition.
Add the flour, heavy cream and vanilla extract. Beat until just combined.
Pour the cheesecake mixture into the baked crust, then smooth the top with a spatula.
Reduce the oven temperature to 325 degrees F.
Bake for 60 minutes or until top is lightly browned and cheesecake is just set.
Turn off the oven, then let the cheesecake sit in the oven for another 60 minutes.
Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge.
Chill for at least 6 hours or up to 3 days.
Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove.
Cook for 3 to 4 minutes, stirring occasionally, until the mixture is bubbly.
Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for 1 more minute, stirring often.
Remove the pan from the heat.
Let the pecan mixture cool for 5 minutes or until slightly thickened.
Pour the pecan topping over the cheesecake, then remove the springform pan from the cheesecake.
Slice, serve, and enjoy!
