Method

Preheat oven to 325 degrees. Spray two 8 X 8 cake pans with cooking spray. Line bottoms and sides of pan with parchment paper. In bowl of food processor, process cookie crumbs, brown sugar, and water until fine and damp. Reserve 1/2 cup of mixture; press remaining in bottom of prepared pans. Bake 8 minutes, cool slightly, and place into freezer. Meanwhile, in bowl of a large capacity food processor, process 5 packages cream cheese with granulated sugar until smooth, scraping bowl. Process 30 seconds more. Add eggs one at a time, pulsing between each, and then add sour cream. Process until smooth. Reserve 1 cup of mixture and pour remainder into crusts. To reserved batter, add cinnamon, nutmeg, 2 tablespoons reserved crumb mixture, and 1/3 cup pecans. Pulse to combine then pour over top of plain batter and swirl in with a knife. Bake 1 hour or until center is just barely set, but not jiggly. Cool 30 minutes, then chill in refrigerator 1 hour. Lift from pan using parchment. In bowl of electric mixer, place remaining cream cheese and softened butter. Beat on medium speed one minute, add powdered sugar, and beat on high 3 minutes. Frost in a giant swirl on top of cheesecake and spread a very thin coating on sides of cake buns. In a small bowl, combine remaining crumb mixture and remaining pecans. Sprinkle around edges of cake and over icing. Chill at least one hour. You can find cans of roasted and salted pecans in some grocery stores. Otherwise, place 1 teaspoon of cooking oil in a medium nonstick skillet over medium heat, add pecans and 1/8 teaspoon pulverized salt and toss for 3-4 minutes until nuts are fragrant.

Notes: If you love the cinnamon buns sold at the mall and you love cheesecake, here is your new favorite dessert. Over the top? A little, but you can diet tomorrow, because there will not be any leftovers to tempt you.

Number of Servings: 8

Submitted by: wallflowerstudio ( See all of wallflowerstudio Recipes )

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