This creamy, rich treat is full of brown sugar flavor and filled with pecan pie filling, cinnamon cheesecake, and a pecan pie-like sauce!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Combine the crust ingredients and press the mixture into the bottom and up the sides of the springform pan.
Bake for 10 minutes. Then cover the outside of the pan with aluminum foil.
Combine all of the ingredients for the pecan pie filling in a saucepan. Bring the mixture to a boil, stirring constantly.
Reduce to a simmer, and cook for 5-7 minutes until thickened. Then pour the filling into the prepared crust.
Beat together the cream cheese, dark brown sugar, and flour until smooth. Stir in the sour cream and vanilla extract.
Add the eggs, one at a time, mixing until just combined after each.
Pour the batter over the pecan pie filling. Then place the loaded pan in a water bath and bake.
Turn off the oven and allow the cheesecake to cool slowly. Then remove it from the oven and water bath wrapping, and refrigerate.
Melt together the sugar, whipping cream, butter, and corn syrup. Bring to a boil, then remove from heat and add pecans, salt, and vanilla extract.
Chill the topping in the fridge until a little cooler than room temperature. Then spread it evenly over the cheesecake.
Cover and refrigerate cheesecake until ready to serve.