Pecan Pie Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup pecans, chopped
• 1 cup light corn syrup
• ½ cup brown sugar
• 1 tsp vanilla extract
• 3 large eggs

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Set aside to cool.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar and mix until fully combined. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract and sour cream until smooth.
4. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
5. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
6. While the cheesecake is cooling, whisk together the corn syrup, brown sugar, vanilla extract, and eggs in a separate bowl. Stir in the chopped pecans.
7. Once the cheesecake has cooled for an hour, pour the pecan mixture evenly over the top of the cheesecake.
8. Return the cheesecake to the oven and bake for an additional 20-25 minutes, or until the topping is set. Remove from the oven and allow to cool completely at room temperature.
9. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
10. Carefully remove the sides of the springform pan before slicing. Serve chilled, and enjoy your rich and nutty Pecan Pie Cheesecake!

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