Pecan Pie Cheesecake
Most of the recipe came from here.
I used Lorna Doone cookies for this crust, which was amazing. Preheat oven to 325º and grease a springform pan with cooking spray.
Then make the crust
1 package of shortbread cookies
1/2 cup (1 stick) butter, melted
Crush the cookies in food processor and add melted butter. Press into a springform pan and press crumbs together.
Make the cheesecake filling:
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
Make the pecan pie topping
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of kosher salt
In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)