Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the pecan pie topping:
1 cup light corn syrup
1 cup packed brown sugar
4 tablespoons unsalted butter, melted
1 1/2 cups pecan halves
Directions
1. Preheat the oven to 325°F (163°C).
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until completely smooth. Gradually add 1 cup sugar and vanilla extract, beating until creamy and lump-free.
4. Add the eggs one at a time, mixing on low speed after each addition just until blended. Stir in the sour cream until the batter is silky and smooth.
5. Pour the cheesecake batter evenly over the prepared crust in the springform pan. Smooth the top with a spatula.
6. Prepare the pecan topping: In a separate bowl, mix together the corn syrup, brown sugar, and melted butter until smooth. Fold in the pecan halves until they are fully coated.
7. Spoon the pecan mixture evenly over the cheesecake batter, spreading gently to cover the surface without mixing the layers.
8. Bake in the preheated oven for 70–80 minutes, or until the center is set but still slightly jiggly when gently shaken.
9. Cool gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 1 hour to prevent cracking.
10. Chill completely: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.