Courtesy Of: Anonymous
Lightly mist a 9-inch diameter cake pan with non-stick spray, and line with a circle cut from parchment.
Toss the melted butter, graham cracker crumbs, brown sugar, cinnamon, and salt together in a medium bowl until combined.
Transfer the mixture to the prepared pan, pressing it into an even layer.
Preheat the oven to 400 degrees F.
Place the cream cheese, brown sugar, cornstarch, and salt in a large mixing bowl, and beat together on medium-low speed until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.
Continue adding the eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition.
Stir in the cream and vanilla, and pour the batter over the crust.
Place the unbaked cheesecake in a larger dish, and pour water into the larger dish until it comes about halfway up the sides of the pan.
Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 70 minutes, or until the cheesecake is set around the edges but still a little wobbly towards the center.
Turn the oven off and leave the cheesecake in to cool down slowly, with the oven door slightly ajar.
When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).
Just before serving, flip the cheesecake out of the pan, invert onto a serving plate, and spoon the cooled pecan pie topping over the top.
Place the corn syrup, brown sugar, cornstarch, egg yolks, cream, bourbon (if using), and salt in a medium, heavy bottomed pot and whisk to combine.
Heat the mixture over medium-low heat, whisking constantly, until simmering and thickened (time can vary based on how hot your stove-top is and the kind of pot you are using).
Remove from heat and stir in the butter and vanilla.
Fold in the pecans, and allow to cool completely before spooning the mixture over the chilled cheesecake.
Ingredients
Directions
Lightly mist a 9-inch diameter cake pan with non-stick spray, and line with a circle cut from parchment.
Toss the melted butter, graham cracker crumbs, brown sugar, cinnamon, and salt together in a medium bowl until combined.
Transfer the mixture to the prepared pan, pressing it into an even layer.
Preheat the oven to 400 degrees F.
Place the cream cheese, brown sugar, cornstarch, and salt in a large mixing bowl, and beat together on medium-low speed until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.
Continue adding the eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition.
Stir in the cream and vanilla, and pour the batter over the crust.
Place the unbaked cheesecake in a larger dish, and pour water into the larger dish until it comes about halfway up the sides of the pan.
Bake for 15 minutes at 400 degrees F, then lower the oven temperature to 300 degrees and bake for an additional 70 minutes, or until the cheesecake is set around the edges but still a little wobbly towards the center.
Turn the oven off and leave the cheesecake in to cool down slowly, with the oven door slightly ajar.
When the cheesecake has reached room temperature, transfer it to the refrigerator to chill for at least 2 hours (or overnight).
Just before serving, flip the cheesecake out of the pan, invert onto a serving plate, and spoon the cooled pecan pie topping over the top.
Place the corn syrup, brown sugar, cornstarch, egg yolks, cream, bourbon (if using), and salt in a medium, heavy bottomed pot and whisk to combine.
Heat the mixture over medium-low heat, whisking constantly, until simmering and thickened (time can vary based on how hot your stove-top is and the kind of pot you are using).
Remove from heat and stir in the butter and vanilla.
Fold in the pecans, and allow to cool completely before spooning the mixture over the chilled cheesecake.