Ingredients
Scale
Crust:
- 2 cups graham crackers, crumbled
- ⅓ cup light brown sugar, packed
- ½ cup butter, unsalted and melted
Pecan Filling:
- ⅓ cup butter, salted
- 1 tsp vanilla
- 2 eggs
- 1 cup light corn syrup
- 1 cup white granulated sugar
- 1 ½ cups of chopped pecans
Cheesecake:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ tsp salt
- 1 ½ tbsp flour, all-purpose
- 1 tbsp vanilla extract
- 3 eggs
- ½ cup sour cream
Pecan Topping:
- ¼ cup butter, salted
- ⅓ cup light brown sugar
- ½ tsp vanilla extract
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F. Line your 9-inch springform pan with baking paper. Also, spray a little cooking spray to grease it.
- To prepare the crust, combine the graham crackers, light brown sugar, and melted butter until combined. Transfer into the springform pan and press the crust on the bottom, bringing the sides up. Place in the freezer to set.
- Next, we prepare the pecan filling. Melt 1 1⁄3 cup butter over low in a saucepan. Add sugar, corn syrup, vanilla, pecans, and eggs as the last ingredient. Mix continuously while cooking. Reduce and simmer until thick. Pour the pecan filling over the crust in the springform pan and set aside to cool down.
- Now, we prepare the cheesecake filling. Add cream cheese and sugar to a mixing bowl and beat them. Add salt and flour incorporated. Add the vanilla and mix well. Add the eggs gradually while mixing. Add sour cream and beat until everything is well combined, but be sure not to mix the mixture over.
- Add in the springform pan over the pecan filling. Don’t pour directly; instead, use a spoon to transfer the mixture. Do it carefully so as not to move the filling in the pan. Wrap the bottom of the pan with aluminum foil. Transfer the pan to another pan that is bigger than it. Pour water in the second pan up to where the foil ends to create a water bath. Bake for 1 hour in a preheated oven until the mixture is slightly jiggly. After that, turn off the stove, but leave the cake for 30 more minutes.
- Remove from the oven and let it cool down completely. When it is cool, wrap it in plastic wrap and place it in the refrigerator overnight.
- Next day, you can prepare the pecan topping. Add the brown sugar and butter to a saucepan and melt them. Bring to a gentle simmer and cook for 3 minutes while constantly mixing. Remove and transfer into a mixing bowl. Add the heavy cream and vanilla and blend well to combine. Transfer this mixture over the cake with a spoon.
- Slice and enjoy!