Directions
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool completely.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until fully incorporated.
- Pour filling over the cooled crust.
3. Bake the Cheesecake
- Bake for 55–65 minutes, until the center is almost set with a slight wobble.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, or overnight, until fully chilled.
4. Prepare the Pecan Pie Topping
- In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, vanilla extract, and salt.
- Stir continuously until mixture comes to a gentle boil.
- Add chopped pecans and cook for 2–3 minutes.
- Remove from heat and let cool slightly.
5. Assemble and Serve
- Spread slightly cooled pecan topping over the chilled cheesecake.
- Refrigerate for at least 1 more hour before serving.
- Slice and enjoy!
Serving and Storage Tips
- Serving: Serve chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze individual slices for up to 3 months; thaw overnight in the fridge before serving.
