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Preheat oven to 350 degrees.
Combine vanilla-wafer crumbs and brown sugar in a medium bowl. Stir melted butter in with a spatula. Press into the bottom and halfway up the sides of a 9-inch Springform pan.
Bake for 6 minutes and let cool.
Combine all Pecan-Filling ingredients in a medium saucepan.
Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
Reduce oven temperature to 325 degrees.
Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
Add brown sugar and flour and beat until fluffy.
Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape doen the sides of the bowl to make sure everything mixes evenly.
Add cream and vanilla and beat just to combine. Pour mixture over pecan filling.
Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours. Serve with Dulce de Leche,