Pecan Cheesecake

I no longer remember how I came across this recipe, but I know I fell in love when I saw it. Pecan pie is my favorite pie and as a woman I am genetically predisposed to love cheesecake. Combining those two together seemed like a marriage of awesomeness. It was.

Ingredients:

• Deep dish pie crust of choice
• 8oz cream cheese (1 package)
• 1 1/2 cup sugar
• 3 eggs
• 2/3 cup dark corn syrup
• 1 1/2 tbs unsalted butter, melted
• 1/2 tsp vanilla
• 1 cup pecan, chopped

Note: When I first made it, I used a gluten-free cannoli recipe as crust. It was heavenly. I will have to post the recipe in a separate post. 

Preheat oven to 350F. You'll need your hand mixer and mixing bowls.

Cheesecake layer: Blend the cream cheese with a hand mixer for about 5 minutes. Add 1/2 cup of sugar and 1 egg, and continue blending until uniform. Once done, pour into the pie crust.

Pecan layer: Combine corn syrup, 2 eggs, 2/3 cup sugar, butter and vanilla in a bowl and use hand mixer until it's all blended. Stir in the pecans and pour over the cheesecake layer.

Bake for approx. 50 minutes. Cheesecake layer will "magically" move to the top and turn golden brown. I promise this cake will not last long once set on the table.

Enjoy!