Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup packed brown sugar
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1/2 cup unsalted butter, melted
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Pinch of salt
For the Cheesecake Layer:
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3 (8 oz) blocks cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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1/4 cup heavy cream
For the Pecan Pie Topping:
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1/2 cup light corn syrup
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1/2 cup packed brown sugar
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2 large eggs
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 1/2 cups chopped pecans (toasted preferred)
Instructions
Prepare the Crust:
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Preheat oven to 325°F (163°C).
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Combine graham cracker crumbs, brown sugar, melted butter, and salt in a bowl. Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes. Set aside to cool. Wrap pan tightly in aluminum foil to prepare for a water bath.
Make the Cheesecake Layer:
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, beating gently after each. Stir in vanilla, sour cream, and heavy cream.
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Pour cheesecake batter over the cooled crust. Tap pan gently to release air bubbles.
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Place the pan inside a larger roasting pan and add 1 inch of hot water around it (water bath).
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Bake for 60–70 minutes, or until the center is just slightly jiggly.
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Turn off oven, crack door, and let cheesecake sit inside for 1 hour.
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Remove, cool to room temp, then chill at least 4 hours (preferably overnight).
Make the Pecan Pie Topping:
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In a saucepan, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
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Heat over medium, stirring constantly until slightly thickened—about 5 minutes.
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Stir in chopped pecans. Let cool slightly, then pour over chilled cheesecake.
Final Chill:
Let the entire cheesecake chill another hour after topping to let everything set up.