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Ingredients Method

Ingredients
  

  • For the Crust:
  • * 2 cups graham cracker crumbs
  • * 6 tablespoons melted butter
  • * 2 tablespoons granulated sugar
  • For the Cheesecake Filling:
  • * 24 ounces cream cheese softened
  • * 1 cup granulated sugar
  • * 3 large eggs
  • * 1 teaspoon vanilla extract
  • * 1 cup sour cream
  • For the Pecan Pie Topping:
  • * 1 cup chopped pecans
  • * 1/2 cup brown sugar
  • * 1/4 cup butter
  • * 1/4 cup heavy cream
  • * 1 teaspoon vanilla extract
  • * Pinch of salt

Method
 

  1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
  2. Stir together the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then cool slightly.
  3. In a large bowl, beat the cream cheese until smooth. Mix in the sugar until combined.
  4. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until the batter is smooth.
  5. Pour the cheesecake filling over the cooled crust and smooth the top.
  6. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
  7. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. Remove and cool completely before refrigerating for at least 6 hours or overnight.
  8. To make the topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, vanilla, and salt.
  9. Cook for 2 to 3 minutes, stirring constantly, until the mixture is smooth and slightly thickened. Stir in the pecans.
  10. Let the topping cool for about 10 minutes, then spread it evenly over the chilled cheesecake.
  11. Refrigerate for another 30 minutes before slicing and serving.
  12. Store leftovers covered in the refrigerator for up to 4 days.