Ingredients

For The Crust:

1 3/4 cups vanilla wafer crumbs (or graham cracker crumbs)

1/4 cup brown sugar

1/4 cup unsalted butter, melted

For The Pecan Pie Filling:

1 cup brown sugar

2/3 cup maple syrup (or corn syrup)

1/4 cup unsalted butter, melted

3 large eggs, lightly beaten

1 teaspoon vanilla extract (optional)

1 1/2 cups pecans, toasted and chopped

For The Cream Cheese Filling:

3 (8 ounce) bricks cream cheese, softened

1 cup brown sugar

3 large eggs

1/2 cup heavy/whipping cream

2 teaspoons vanilla extract (optional)

For The Pecan Caramel Topping:

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1/4 cup heavy whipping cream

1/2 teaspoon cinnamon

1 cup toasted pecans, chopped

Directions

Step 1: Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.

Step 2: Bring the brown sugar, maple syrup, butter, eggs, vanilla and pecans to a boils and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.

Step 3: Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350 degrees oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it's also amazing while still warm from the oven!)

Step 4: Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake.