The department of surgery hosted its first annual Iron Chef Desserts competition this week.

I am fairly certain that my pecan pie cheesecake was a favorite based on the fact that it was the first dessert completely eaten and the most sought-after recipe...

Before we get into the recipe, let's go over the competition in more detail.

Rules:

1. Sub-specialty departments (like ophthalmology, ENT, plastic surgery, etc) compete as a team to produce homemade desserts 
2. Judges taste all of the desserts and award up to 10 points in each of the following categories:
• Creativity
• Presentation
• Taste
• Degree of difficulty
• Variety of dessert offerings
• Overall presentation
3. The winning department gets all the glory (and a trophy) for a year

My plan: Consult with my sisters to strategize how best to win. (As you know from earlier posts my family takes competition seriously). Come up with a list of desserts that cannot fail. Overwhelm the judges with deliciousness.

Our final list of desserts:

1. Pecan pie cheesecake
2. Raspberry macarons
3. Rosemary fig tart with marscapone and goat cheese
4. Moist lemon cake with raspberry filling
5. Baklava of defeat

This, combined with a flourless chocolate cake, carrot cake and Nutella cupcakes produced by my co-workers were delicious.

Results:

First place: pediatric surgery
Second place: neurosurgery
Third place: urology

While I did not try all of their desserts, I am sure that they had excellent offerings. Some of the departments even had decorations, so at least we will have a better shot for next year's competition.

Forget the disappointment of not winning - let's bake! First put on an apron. This might get messy.

Add vanilla wafters and brown sugar to the food processor. Pulse until blended. Then drizzle in melted butter and mix until combined.

Press crust mixture into the sides of a 9 inch springform pan.

Bake.

To make the pecan pie layer, add granulated sugar, corn syrup, butter, eggs, chopped pecans and vanilla to a medium saucepan. Simmer for 8-10 minutes until thickened. Pour into crust.

Looks tasty doesn't it? Oh yeah, now for the cheesecake layer for a bit more decadence.

In a stand mixer beat the cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time mixing just until combined. Finally add the whipping cream and vanilla.

Gently pour over the pecan pie layer.

Bake.

Now this is the weird part. After one hour has passes, turn off the oven, but DO NOT OPEN THE DOOR. Keep the cheesecake in the cooling oven for another hour. Then you can remove it and cool it completely

After you have removed it from the pan, garnish with caramel topping, pecan halves and fleur de sel.

Enjoy!

Pecan Pie Cheesecake

Adapted from: Lady Behind the Curtain - Pecan Pie Cheesecake

Ingredients

Crust

• 2 cups vanilla wafer crumbs
• 1/4 cup brown sugar, packed
• 1/3 cup butter, melted

Pecan Filling

• 1 cup granulated sugar
• 2/3 cup light corn syrup
• 1/3 cup butter, melted
• 2 large eggs
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla

Cheesecake Filling

• 3 8-oz packages of cream cheese, room temperature
• 1 1/4 cups brown sugar, packed
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla

Topping

• 1 jar caramel topping
• Pecan halves
• Pinch fleur de sel

Instructions

1. Preheat the oven to 350 degrees.
2. Pulse vanilla wafers and brown sugar in a food processor until finely ground. Add melted butter and pulse until combined.
3. Press evenly onto the bottom and halfway up the sides of a 9" spingform pan. Bake 6-7 minutes. Cool.
4. Decrease oven temperature to 325 degrees.
5. In a medium saucepan combine filling ingredients: sugar, corn syrup, butter, eggs, pecans and vanilla. Simmer for 8-10 minutes, stirring constantly until mixture has thickened. Pour into prepared crust.
6. In a stand mixer, beat cream cheese until creamy and no lumps remain. Add brown sugar and flour and continue beating until fluffy.
7. Add eggs 1 at a time, beating until combined. Mix in heavy cream and vanilla. Pour over pecan pie layer.
8. Bake for 1 hour. After the time is done, turn off the oven but leave the cheesecake in the oven with the door closed for another 1 hour.
9. Let cool completely, then remove from springform pan. Top with caramel sauce, pecan halves, and a sprinkle of fleur de sel.
10. Enjoy!