Brie My Guest Pecan Cheesecake

Instructions: Crust

Preheat oven to 350F

Line the bottom of a 9” non-stick springform pan with parchment paper.

Spray lightly with Pam before adding the graham crust.

Stir the graham crumbs, ground pecans, brown sugar, melted butter together.

Press the crumb mixture into the bottom and up the sides of the prepared pan right as close to the rim.

Bake for 10 minutes. Set aside to cool.

Instructions: Filling

Reduce the oven to 300F

Using a mixer, beat the brie and cream cheese on medium high until smooth and creamy.

Add the sugar, sour cream, vanilla and salt. Beat on medium until well incorporated.

Gently stir in the beaten eggs until combined. Pour the batter into the prepared crust.

Bake for 40 minutes.

Instructions: Topping

Combine the brown sugar, golden syrup and butter in a saucepan. Cook over medium heat until it comes to a boil, stirring.

Continue to boil gently for 2 minutes. Remove from heat and let cool while the cake is baking. Meanwhile, whisk the eggs, salt and cream together.

Once the cheesecake has baked for 40 minutes, remove from the oven. Slowly whisk the egg mixture into the cooled syrup until well incorporated. Stir in the chopped pecans.

Gently spoon the pecan topping over the cheesecake, there will be more syrup that is actually needed. Make sure the topping does not go over the crust.

Place the cheesecake into the oven again and bake for 50 minutes until golden brown. Transfer to a wire rack to cool completely.

To serve:

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Freezing for an hour before slicing will make it easier. Serve with 1 scoop of Baskin-Robbins Brie My Guest