Description
Ingredients
- For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/3 cup unsalted butter, melted - For the Cheesecake Filling:
– 3 packages (8 oz each) cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1/2 cup sour cream
– 1 tsp vanilla extract - For the Pecan Pie Topping:
– 1 cup pecan halves
– 1/2 cup brown sugar
– 1/2 cup corn syrup
– 1/4 cup unsalted butter
– 1/4 cup heavy cream
– 1/2 tsp vanilla extract
– Pinch of salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/3 cup of melted unsalted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat 3 packages (8 oz each) of softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. Gradually add 3 large eggs, one at a time, mixing well after each addition. Then, add 1/2 cup of sour cream and 1 tsp of vanilla extract, mixing until just combined. Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the filling is almost set but still slightly jiggly in the center. Once done, turn off the oven and leave the cheesecake inside for 1 hour—this helps prevent cracking. After one hour, remove the cheesecake from the oven and let it cool completely. Refrigerate it for a minimum of 4 hours, preferably overnight for the best flavor and texture.
- Prepare the Pecan Pie Topping: In a medium saucepan, combine 1/2 cup of brown sugar, 1/2 cup of corn syrup, 1/4 cup of unsalted butter, and a pinch of salt. Cook over medium heat, stirring continuously until the mixture begins to bubble. Carefully stir in 1/4 cup of heavy cream, 1 cup of pecan halves, and 1/2 tsp of vanilla extract. Remove from heat and let it cool for about 10 minutes.
- Assemble the Cheesecake: After the cheesecake has chilled, carefully pour the warm pecan mixture over the top of the cheesecake, spreading it evenly. Allow the cheesecake to chill in the refrigerator for an additional hour before serving.