Every Thanksgiving for the past three years, I've made pecan pie for our family dinner. I was getting bored of the same old recipe so with a little research on pinterest, I played around and made this delish pie/cake! Our family ate it right up. The little sliver I did taste was so yummy too! I will definitely be making this again!
+ 1 pre-made Graham Cracker Crust
FOR THE FILLING:
+ (2) 8 ounce packages cream cheese
+ 1 cup plain Greek yougurt
+ 1/2 cup raw or granulated sugar
+ 2 large Eggs
+ 4 tsps vanilla extract
+ 1/8 tsps salt
FOR THE TOPPING:
+ 3/4 cup packed brown sugar
+ 3/4 cup whipping cream
+ 7 tbsp unsalted butter
+ 1 tsp vanilla extract
+ 3/8 tsp salt
+ 2 1/2 cups chopped pecans
For the filling, beat cream cheese in large bowl until fluffy. Add in greek yogurt, sugar eggs, vanilla and salt. Mix well until combined. Place the pre-made crust in a glass pie dish to prevent any spillage in your over (your welcome!). Pour cheesecake mixture over crust and using a spatula, try to make as even as possible. Bake in oven at 350 degrees for 20-25 minutes. Only the middle should be a little jiggly. Remove from oven and let cool for 2-3 hours.
For the topping, heat on medium over a stove top the brown sugar, cream, butter, vanilla and salt. Mix until well combined. Let simmer for about 8-10 minutes or until caramel looks thin. Do not mix, but instead move pot from side to side to redistribute mixture. Remove from heat and let cool for 20 minutes in order to thicken up. Mix in the pecans and pour over the cheesecake. Refrigerate for 2 hours before serving. Best if served day of making or next day.