Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into 9-inch springform pan; bake 10 minutes and set aside.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and heavy cream without overmixing.
- Pour filling into crust. Place pan in a roasting pan with hot water halfway up sides. Bake 55–70 minutes until center is set but jiggly. Cool in oven 1 hour, then chill at least 4 hours.
- For topping, melt butter in saucepan. Stir in brown sugar, cream, vanilla, and salt. Simmer 2–3 minutes. Stir in pecans. Cool 15 minutes.
- Spoon pecan topping over chilled cheesecake. Let set slightly before slicing and serving.
Notes
- Use room-temperature ingredients to avoid lumps.
- Toast pecans for deeper flavor.
- Chill overnight for best slicing and texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian