Ingredients:

  • 1 ½ cups Graham Crackers or Digestive Biscuits crumbs, finely crushed
  • 2 Tablespoons Light Brown Sugar, packed (for crust)
  • 6 Tablespoons Unsalted Butter, melted (for crust)
  • 4 (8 oz) blocks Full-Fat Cream Cheese, room temperature (900g)
  • 1 cup Granulated Sugar
  • 1 Tablespoon Cornflour (Cornstarch)
  • 1 teaspoon Vanilla Extract (for filling)
  • 3 Large Eggs, room temperature
  • ½ cup Full-Fat Sour Cream (or Greek Yoghurt), room temperature
  • ½ cup Light Corn Syrup (or Golden Syrup)
  • ¼ cup Unsalted Butter (for topping)
  • ¼ cup Light Brown Sugar, packed (for topping)
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract (for topping)
  • 1 Large Egg Yolk
  • 1 ½ cups Pecan Halves

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 325°F (160°C). Grease the 9-inch springform pan. Wrap the outside of the pan securely with 2-3 layers of heavy-duty foil to prevent water seepage during the water bath.
  2. Make the Crust: Combine crushed crackers, brown sugar, and melted butter. Press the mixture firmly and evenly into the base of the prepared pan, extending slightly up the sides (about 1 inch/2.5 cm).
  3. Chill: Place the crust in the freezer for 15 minutes while preparing the filling.
  4. Cream the Cheese: Using a stand mixer (paddle attachment, low speed) or hand mixer, beat the room-temperature cream cheese until perfectly smooth and lump-free (about 2 minutes).
  5. Incorporate Sugar and Stabiliser: Slowly add the granulated sugar and cornflour (cornstarch). Beat on low until just combined and smooth. Scrape down the bowl.
  6. Add Wet Ingredients: Mix in the vanilla and sour cream until incorporated.
  7. Add Eggs Last: Add the eggs one at a time, mixing only until just combined after each addition. Do not overmix, as this introduces air which causes cracking.
  8. Fill the Pan: Pour the filling mixture over the chilled crust. Gently tap the pan on the counter a couple of times to release any trapped air bubbles.
  9. Set Up the Water Bath: Place the foil-wrapped cheesecake pan inside the large roasting pan. Carefully pour boiling water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan.
  10. Bake: Bake for 60–75 minutes. The cheesecake is ready when the edges are set and lightly puffed, but the centre 2-3 inches (5-7 cm) still wobbles like a very soft jelly.
  11. Cooling Phase 1: Turn off the oven, prop the door open slightly (with a wooden spoon), and allow the cheesecake to cool in the water bath within the oven for 30 minutes.
  12. Make the Topping: While the cheesecake is cooling, combine the corn syrup, butter, brown sugar, salt, and vanilla in a small saucepan. Heat gently over medium-low heat until the butter is melted and the sugar is dissolved (about 5 minutes). Remove from heat.
  13. Temper the Yolk: Whisk the egg yolk lightly in a small bowl. Whisk about 2 tablespoons of the warm syrup mixture into the yolk, then pour the tempered yolk back into the main saucepan and whisk to combine.
  14. Add Pecans: Stir in the 1 ½ cups of pecan halves.
  15. Finish the Bake: Carefully remove the cheesecake from the oven and water bath. Gently spoon the warm pecan topping evenly over the surface of the partially set cheesecake. Place the pan back into the oven (no water bath required now) and bake for another 15 minutes, or until the topping is glossy and bubbling.
  16. Cooling Phase 2: Remove the cake from the oven and let it cool completely on a wire rack for 1 hour.
  17. Chill: Once cool, cover the cheesecake loosely and transfer it to the refrigerator. Chill for a minimum of 6 hours, or ideally, overnight, before slicing.
  18. Serve: Run a thin, sharp knife around the edge of the pan before releasing the springform sides and serve the Pecan Pie Cheesecake.