Ingredients:
Crust:
1 ¾ cup vanilla wafer crumbs
¼ cup solid brown sugar
⅓ cup melted butter
Peanut topping:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup melted butter
2 eggs
1 ½ cups chopped pecans nuts
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese
1 ¼ cup packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy cream
1 teaspoon vanilla extract
Directions :
Cake:
Preheat oven to 350°. Mix the waffle crumbs with the brown sugar. Add the melted butter. Press into bottom and top of a 9-inch springform pan. Let cook for 6 minutes.Let cool down.
Peanut Topping:
Mix all ingredients in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring constantly, until thickened, about 8 to 10 minutes. Pour onto the base and set aside.
Cheesecake filling:
Reduce oven temperature to 325°. Beat the cream cheese with a hand mixer or food processor at medium speed until creamy. Add the brown sugar and flour and beat until fluffy. Add the eggs one at a time, beating well one at a time. Stir in cream and vanilla.Pour in the walnut filling. Let cook for 1 hour. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove from the oven and run a knife around the outside edges to loosen the cheesecake from the sides of the pan. Cold.Refrigerate for at least 4 hours before serving.
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