Ingredients
- For the crust:
- 2 cups (272 g) graham cracker crumbs (about 18 whole crackers)
- 1 cup (100 g) pecans, finely ground
- ¼ cup (55 g) light brown sugar, packed
- ½ cup (113 g) unsalted butter, melted
- For the filling:
- 16 ounces (452 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (114 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- For the topping:
- 1 cup (220 g) light brown sugar, packed
- ⅔ cup (227 g) dark corn syrup
- ¼ cup unsalted butter
- 3 large eggs
- ¼ cup (60 ml) heavy cream
- ¼ teaspoon salt
- 2½ cups (260 g) coarsely chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with parchment or foil and spray lightly. Wrap foil around the outside bottom of the pan.
- In a bowl, mix graham crumbs, ground pecans, brown sugar, and melted butter until it resembles wet sand. Press mixture into the bottom and up the sides of the pan (at least ¾ of the way up).
- Bake crust for 10 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt; beat until combined. Stir in the eggs gently with a spatula until just mixed.
- Pour cheesecake batter into the crust and smooth the top. Bake for 40 minutes.
- While cheesecake bakes, make the topping: In a saucepan, combine brown sugar, corn syrup, and butter. Bring to a boil while stirring constantly. Boil for 2 minutes, then remove from heat and cool slightly.
- In a separate bowl, whisk eggs, salt, and cream. Slowly whisk in the cooled syrup mixture. Stir in chopped pecans.
- After cheesecake has baked for 40 minutes, remove it from the oven and gently spoon the pecan topping over it, avoiding overflow.
- Return cheesecake to the oven and bake an additional 40–50 minutes, until the topping is golden and set. Cover edges with foil if over-browning.
- Cool completely on a wire rack, then cover and refrigerate for at least 4 hours.
- For clean slices, freeze the cheesecake for 1–2 hours before cutting. Run a hot, dry knife between each slice. Let sit 30 minutes before serving if frozen.
Notes
- Make sure cream cheese and eggs are at room temperature for the smoothest filling.
- To avoid cracking, don’t overmix the cheesecake batter.
- For a deeper flavor, toast the pecans before adding to the topping.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 867
- Sugar: 38g
- Sodium: 310mg
- Fat: 62g
- Saturated Fat: 23g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 155mg
