Ok World! This is the second time I have made this cake and it just gets better every time. Last year on my second American Thanksgiving I was introduced to Pecan Pie by my now good friend Katelyn. It was very yummy, so once I stumbled upon this recipe I wanted to make it for her, knowing her love of Cheesecake and Pecan Pie I figured it was PERFECT! Anyway I made it before for one of our other good friends Darrell and everyone raved about it so I knew the recipe was a keeper! Katelyn’s birthday is just around the corner (this weekend) but she will be out of town so we are eating cake early! Without further ado, here is the recipe:

Pecan Pie Cheesecake

adapted from Moookies 

For the crust:
1 box (approx 300 grams) vanilla Wafer Or Digestive crumbs
1/2 cup butter, melted
For the pecan filling:
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter, melted
2 eggs
1 3/4 cups chopped pecans
1 tsp vanilla extract
For the cheesecake:
3 8oz blocks of cream cheese, softened
3/4 cup sugar
2 Tbsp all-purpose flour
4 Eggs
2/3 cup Greek Yogurt
1 Tsp. vanilla extract
**All ingredients at room temp**


Make the crust:
Preheat Oven to 350 ° F . Combine biscuit crumbs and melted butter, stirring well to combine.  Line a 9″ springform pan with parchment paper (my trick to always be able to remove the cake from the pan entirely without having to break the cake), press into bottom and up sides of on the 9″ Pan. Bake for ten minutes and set aside to cool.
Make the pecan filling:
Mix ingredients together in a medium saucepan. Bring to a boil over Medium-High heat.  Reduce heat and simmer until the mixture thickens, about 15 minutes, stirring constantly. Once thickened pour the filling onto the biscuit crust and set aside.
Make the cheesecake:
Reduce Oven temperature to 325 ° F. With A mixer, beat the cream cheese at until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time,  beating well after each addition. Reduce speed to low, and add Greek Yogurt and vanilla. Beat until well combined and pour over the pecan filling. Put in the oven and bake for one hour. Turn off the oven and leave the Cheesecake inside with the door closed for an additional hour. Remove from the oven and run a knife along the outside edges to loosen Cheesecake from the sides of pan. Let cool completely. Then chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.
BEST CAKE EVER! Also probably not the best for anyone on a diet but this cake cannot be in my house without me wanting to tear into it.