Pecan Pie Cheesecake with Cinnamon Sugar Pretzel Crisps® Crust

Ingredients

Crust
1 3/4 cup cinnamon sugar Pretzel Crisps® crumbs
1/2 cup butter melted

Filling
1 cup brown sugar
2/3 cup maple syrup
1/4 cup unsalted butter,
3 eggs
1 1/2 cups pecans, toasted and chopped

Cheesecake
3 (8 ounce) bricks cream cheese, softened
2/3 cup brown sugar
3 eggs
1/2 cup heavy/whipping cream
2 teaspoons vanilla extract (optional)

Topping
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 cup toasted pecans, chopped

Directions

To toast the pecans

Preheat oven to 350 degrees. Lay pecans out on a parchment paper-lined baking sheet. Bake for about 7 minutes or more, until the pecans are slightly browned and fragrant. Keep a close eye on them while baking.

For the crust

Cut out a circle of parchment paper to fit in the bottom of a spring form baking pan. Butter the bottom of pan, place parchment paper on top, then butter parchment paper.

Process Pretzel Crisps® into crumbs. Mix in melted butter well, then press crumbs evenly into bottom of pan.

For the filling

Combine all filling ingredients into a saucepan. Bring to a low simmer, until everything is smooth and melted. Turn heat up slightly to medium, and cook on a high simmer for a few minutes, until sauce has thickened.

Once cool, scoop onto crust and spread out with a spatula.

For the cheesecake

Beat softened cream cheese, then add remaining ingredients and continue to mix. Once fully incorporated, pour over pecan filling.

Wrap spring form pan with aluminum foil. Fill a casserole dish with water and place in oven. Preheat to 350 degrees.  Once water is hot, open oven and carefully place cheesecake into casserole dish. Bake cheesecake for about 1 hour, until the edges are firm, but the center just slightly jiggles when shaken.

Remove from oven, and allow to cool fully. Place in refrigerator until chilled.

For the topping

Heat butter and sugar in saucepan on medium, until bubbling. Stir constantly to avoid burning. Slowly add heavy cream in, while stirring until smooth. Stir in pecans. Once cool, spoon on top of cheesecake.