* 2 cups store-bought graham cracker crumbs or use a food processor to create fine crumbs from whole graham crackers
* 1/3 cup packed light brown sugar
* 1/2 cup melted salted butter
Pecan Pie Filling:
* 1/3 cup salted butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cup chopped pecans
* 1 cup light corn syrup
* 1 cup granulated sugar
* 2 packages of 8 oz cream cheese, softened
* 1 cup granulated sugar
* 1/4 tsp salt
* 1 1/2 tablespoon all-purpose flour
* 1 tbsp vanilla extract
* 3 eggs
* 1/2 cup sour cream
* 1/4 cup salted butter
* 1/3 cup light brown sugar
* 1/2 teaspoon vanilla extract
* 1/4 cup heavy cream
* 1 cup coarsely chopped pecans
Preheat the oven to 325°F.
Line a 9-inch round springform pan with parchment paper and spray with nonstick cooking spray.
Start by preparing the crust. Mix graham cracker crumbs, brown sugar and melted butter until blended. Press crust into prepared springform pan, bringing up sides of pan halfway.
Place the crust in the freezer to cool while preparing the filling.
In a 2-quart saucepan, melt 1/3 cup butter over medium heat.
Add the eggs, vanilla, chopped pecans, corn syrup and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium-low and continue to simmer until the mixture turns golden brown and thickens. Stir constantly as the mixture cooks to make sure it doesn’t stick or burn to the bottom or sides of the pan.
Spoon pecan pie filling into cooled crust and spread into an even layer.
Beat cream cheese and sugar until completely blended and fluffy.
Mix salt and flour.
By hand, gently stir in the vanilla extract and one egg at a time until fully blended.
Stir in sour cream and stir until smooth.
Spoon cheesecake mixture evenly over pecan filling mixture.
Wrap bottom of springform pan in 1-2 layers of foil. Place the pan in a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the double boiler packet in the oven and bake for 1 hour, until the cheesecake is slightly bubbly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then open the door for another 30 minutes while the oven and cheesecake cool.
When the cheesecake is completely cooled, cover it with plastic wrap and place it in the fridge to chill overnight.
Once cooled, remove the cheesecake from the springform pan and prepare the pecan filling.
Melt the butter and brown sugar together in a small saucepan over medium heat. Bring to a boil and cook 2 to 3 minutes more. The mixture will deepen in color.
Remove from the heat and stir in the vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and pour topping over cheesecake.