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In a medium saucepan, combine the brown sugar, corn syrup, butter, and vanilla extract. Cook over medium heat, stirring occasionally, until the butter is melted and the mixture is smooth.
Remove from heat and stir in the eggs, then fold in the pecans.
Let the mixture cool for 15 minutes before pouring it over the chilled cheesecake.
Assemble the Cheesecake:
Once the cheesecake has cooled completely, pour the pecan pie topping evenly over the top.
Refrigerate for an additional 1-2 hours to set the topping.
Serve:
When ready to serve, remove the cheesecake from the springform pan and slice into wedges.
Enjoy this creamy, crunchy, and utterly delicious dessert!
Serving and Storage Tips:
Serving:
Serve chilled with whipped cream or a drizzle of caramel sauce for extra indulgence.
Storage:
Keep any leftovers in the fridge, tightly covered, for up to 4 days.
FAQ:
Q: Can I make this cheesecake ahead of time?
A: Yes! You can make this cheesecake a day or two in advance and store it in the refrigerator.
Q: Can I use different nuts for the topping?
A: Yes, you can substitute the pecans with walnuts or a mix of both!
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