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Pecan Pie Cheese Cake

Pecan Pie Layer:
3 Eggs
¼ Cup Granulated Sugar
1 Cup Light Corn Syrup
1 Teaspoon Pure Vanilla Extract
1 Cup Pecans
Cheesecake Layer:
16 Ounces Cream Cheese
½ Cup Granulated Sugar
¼ Teaspoon Salt
1 Egg
1 Teaspoon Pure Vanilla Extra
Caramel Sauce:
6 Tablespoons Butter
2/3 Cup Light Brown Sugar
½ Cup Heavy Whipping Cream
Whipped Cream Cheese:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/8 Teaspoon Salt
1 Teaspoon Pure Vanilla Extract
1 ½ Cups Heavy Whipping Cream
Your favorite pie crust


1. Preheat oven to 350 degrees. Pecan Pie Layer: In your mixer combine 3 eggs with 1/4 cup sugar. Add corn syrup and vanilla. Stir in pecans. Pour into pie crust and bake 25 minutes.

2. Cream Cheese Layer: While pecan layer is baking in your mixer beat cream cheese on medium until light and fluffy. Add sugar and salt mix on low speed until combined. Add egg and vanilla.

3. After pecan layer has baked 25 minutes remove from oven and spread cheesecake layer over pecan layer gently. I do little "dollops" all over and spread with a spatula. Return to oven and bake 20 more minutes.

4. Refrigerate for 30 minutes or until cool enough to decorate.

5. Caramel Sauce Layer: While pecan pie cheesecake is cooling prepare caramel sauce. In a medium sauce pan combine margarine, brown sugar, whipping cream. Cook on medium heat until just boiling (when small air bubbles appear on surface). Cook 2 more minutes. Pour into heat proof container and refrigerate until ready to use.

6. Cream Cheese Whip: Prepare cream cheese whip. In your mixer combine cream cheese, powdered sugar, salt, and vanilla. Mix until well combined and smooth. Transfer to a small bowl. In your mixer whip heavy whipping cream until stiff peaks form. Fold cream cheese mixer gently until well combined. Spoon into pastry bag and refrigerate until ready to use.

7. On a baking pan spread pecan pieces and bake in 350 oven for 5 minutes until fragrant. Set aside until ready to use.

8. Remove pecan pie cheesecake from refrigerator and garnish. With a whisk or fork; drizzle caramel sauce over cheesecake layer. Then pipe cream cheese whip. Sprinkle graham cracker crumbs over cream cheese whip. Decorate with toasted pecan halves as desired.

9. Refrigerate until ready to serve.