A twist on the classic pecan pie with a velvety cream cheese centre gives this dessert a lovely tang that pairs well with the rich pecan and butterscotch topping.
Mix graham crumbs and 4 Tbsp. butter; press onto the bottom of a 9-inch springform pan.
Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended. Add 3 eggs, 1 at a time, mixing on low speed after each; until just blended. Pour over crust.
Bake 30 min. Meanwhile, mix remaining sugar and butter until blended. Beat in remaining eggs and corn syrup; stir in nuts. Remove cheesecake from oven; gently spoon nut mixture over cheesecake. Return to oven.
Bake 40 min. or until nut mixture is set. Cool completely. Refrigerate at least 4 hours.
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