Ingredients:

  • 1 1/2 cups Graham Cracker Crumbs (Digestive Biscuits)
  • 2 tablespoons Granulated Sugar (for crust)
  • 1/2 teaspoon Ground Cinnamon
  • 6 tablespoons Unsalted Butter, melted (for crust)
  • 4 (8-ounce) packages Full-Fat Cream Cheese, room temperature
  • 1 1/2 cups Granulated Sugar (for filling)
  • 2 tablespoons Cornstarch
  • 1/2 cup Sour Cream (Full-Fat), room temperature
  • 1 teaspoon Pure Vanilla Extract (for filling)
  • 4 Large Eggs, room temperature
  • 4 tablespoons Unsalted Butter (for topping)
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Dark Corn Syrup (or Maple Syrup)
  • 1/4 cup Heavy Cream
  • 1/2 teaspoon Salt
  • 1 teaspoon Pure Vanilla Extract (for topping)
  • 1 1/2 cups Pecan Halves, lightly toasted

Instructions:

  1. Preparation & The Water Bath: Preheat the oven to 325°F (160°C). Grease the bottom of the 9-inch springform pan. Wrap the outside of the springform pan tightly with 2–3 layers of heavy-duty aluminium foil to prevent water seepage.
  2. The Crust: Combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Par-bake the crust for 8 minutes. Remove and let cool slightly.
  3. The Cheesecake Filling: In a stand mixer, beat the room-temperature cream cheese until completely smooth (about 3 minutes), scraping the sides often. Add the sugar and cornstarch; beat until just combined.
  4. Add Liquid Stabilisers: Mix in the sour cream and 1 teaspoon vanilla extract until smooth. Add the eggs one at a time, mixing only on low speed until just incorporated after each addition. Do not overmix.
  5. Baking Set Up: Gently pour the filling into the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Carefully fill the roasting pan with boiling water until the water reaches halfway up the sides of the cheesecake pan.
  6. Bake and Cool: Bake for 65–75 minutes. The edges should appear set, but the center 2-3 inches should still have a slight wobble. Turn off the oven, prop the oven door open, and allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack at room temperature (1-2 hours).
  7. Chill: Cover the cheesecake and refrigerate for a minimum of 8 hours, or until thoroughly chilled and firm.
  8. The Pecan Pie Topping: In a small saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, salt, and heavy cream. Bring to a low boil, stirring until the sugar is dissolved (about 5 minutes). Reduce heat to low and cook for 2–3 minutes until slightly thickened.
  9. Finish Topping: Remove from heat and stir in the remaining vanilla extract and pecan halves. Allow the topping to cool completely to room temperature before assembly.
  10. Assembly: Carefully run a thin knife around the edge of the chilled cheesecake before unclipping the springform sides. Gently spoon the room-temperature pecan topping evenly over the surface. Refrigerate for at least 30 minutes to allow the topping to set slightly before slicing and serving.