A perfect birthday cake for Norm, who will often ask for a pecan pie instead.
*Note: The original recipe (from the makers of Kraft Philadelphia cream cheese) calls for chopped pecans but the cake will look best with halved pecans arranged on top.
- 1-1/4 cup graham crumbs
- 5 Tbsp butter, melted, divided
- 3 pkg (250 g each) brick cream cheese, softened
- 1-1/4 cups packed brown sugar, divided
- 1 tsp vanilla
- 6 eggs, divided
- 5 Tbsp dark corn syrup
- 1 cup coarsely chopped OR halved pecans
Heat oven to 350 degrees F
Mix graham crumbs and 4 Tbsp butter.
Press onto bottom of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla in mixer until blended.
Add 3 eggs, 1 at a time, mixing on low speed after each, until just blended.
Pour mixture over crust in pan.
Bake in preheated oven 30 minutes.
Meanwhile, mix remaining brown sugar (1/2 cup) and butter (1 Tbsp) until blended.
Beat in remaining eggs (3) and 5 Tbsp corn syrup.
Stir in nuts.
When the 30 minutes baking time is up, remove cheesecake from oven.
Gently spoon nut mixture over cheesecake and return to oven.
Bake 40 minutes or until nut mixture is set. Cool completely.
Refrigerate at least 4 hours.
