Ingredients:

  • 1 ½ cups Graham Crackers, finely crushed
  • ¼ cup Granulated Sugar (for crust)
  • 6 Tbsp Unsalted Butter, melted (for crust)
  • 4 (8-oz) blocks Full-Fat Cream Cheese, softened to room temperature
  • 1 ½ cups Granulated Sugar (for filling)
  • ½ cup Sour Cream, full-fat, room temperature
  • 2 tsp Pure Vanilla Extract
  • 4 Large Eggs, room temperature
  • 6 Tbsp Unsalted Butter (for topping)
  • ½ cup Light Brown Sugar, packed
  • ½ cup Light Corn Syrup (or Maple Syrup)
  • ¼ cup Heavy Cream
  • 1 Tbsp Bourbon (Optional)
  • Pinch Salt
  • 1 ½ cups Pecan Halves, lightly toasted

Instructions:

  1. Prepare the Pan: Grease a 10-inch springform pan. Wrap the exterior base and sides tightly with two layers of heavy-duty foil. Preheat the oven to 350°F (175°C).
  2. Combine Crust Ingredients: Mix crushed graham crackers, sugar, and melted butter until uniformly damp.
  3. Press the Crust: Press the mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared pan. Par-Bake for 8-10 minutes. Let cool slightly. Reduce the oven temperature to 325°F (160°C).
  4. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese on medium-low speed until perfectly smooth and lump-free (about 3 minutes), scraping down the bowl frequently. Avoid incorporating too much air.
  5. Add Wet Ingredients: Beat in the sugar slowly, followed by the sour cream and vanilla extract.
  6. Incorporate Eggs: Add the eggs one at a time, mixing only until just combined after each addition. Stop mixing immediately once the last egg is integrated.
  7. Pour and Assemble Water Bath: Pour the filling over the cooled crust. Place the wrapped springform pan into a large roasting pan. Carefully fill the roasting pan with boiling water until it reaches about halfway up the sides of the springform pan.
  8. Bake: Bake for 60–75 minutes. The edges should look set, but the center 2-3 inches should still have a slight jiggle.
  9. Cool Gradually: Turn the oven off, leave the oven door ajar (propped open), and allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and cool completely on the counter (1 hour). Then, chill, uncovered, in the refrigerator overnight (minimum 6 hours).
  10. Prepare Pecan Syrup: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, heavy cream, and salt. Bring to a gentle boil, stirring constantly, and cook for 1 minute until slightly thickened.
  11. Finish Syrup and Add Pecans: Remove from heat. Stir in the bourbon (if using) and vanilla extract. Fold in the toasted pecan halves.
  12. Top the Cake and Set: Once the cheesecake is thoroughly chilled, remove it from the springform pan. Pour the pecan topping evenly over the surface. Return the finished Pecan Pie Cheesecake to the refrigerator for at least 30 minutes to allow the topping to set completely before slicing and serving.