Ingredients:

  • ½ cups All-Purpose Flour
  • ¼ cup Granulated Sugar
  • ¼ teaspoon Salt
  • ½ cup Cold Unsalted Butter, cubed
  • ½ cup Toasted Chopped Pecans
  • (8 oz) packages Full-Fat Cream Cheese, softened
  • cup Granulated Sugar
  • ½ cup Full-Fat Sour Cream
  • Large Eggs
  • teaspoon Vanilla Extract
  • teaspoon Fresh Lemon Juice
  • ¾ cup Light Corn Syrup
  • ½ cup Dark Brown Sugar, packed
  • tablespoons Unsalted Butter
  • Large Egg Yolks
  • ½ teaspoon Vanilla Extract
  • ½ cups Chopped Pecan Halves
  • Pinch of Salt

Instructions:

  1. Prepare pan: Lightly grease and line the base of a 9-inch springform pan with parchment paper. Wrap the bottom and sides securely with 2-3 layers of heavy-duty foil. Preheat oven to 350°F (175°C).
  2. Make crust: Pulse flour, sugar, salt, and cold butter in a food processor until coarse crumbs form. Add toasted pecans and pulse briefly. Press mixture firmly into the prepared springform pan.
  3. Par-Bake: Bake the crust for 10-12 minutes until lightly golden. Remove and let cool slightly.
  4. Prepare Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Reduce the oven temperature to 325°F (160°C).
  5. Mix Filling: Beat room-temperature cream cheese until completely smooth. Gradually beat in sugar, then mix in sour cream, vanilla, and lemon juice. Beat in eggs one at a time, mixing only until just combined—do not overmix.
  6. Assemble Layers: Pour ¾ of the cheesecake batter over the cooled crust.
  7. Prepare Topping: In a small saucepan, gently heat corn syrup, brown sugar, and butter until melted and smooth. Whisk in the egg yolks, vanilla, and salt until combined.
  8. Layer & Swirl: Drizzle half of the pecan pie mixture over the cheesecake batter. Dollop the remaining batter on top, then drizzle the rest of the pecan mixture. Use a thin knife or spatula to gently cut through the layers 2-3 times to create a marbled swirl effect.
  9. Water Bath Bake: Carefully place the roasting pan into the oven. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
  10. Bake for 75–90 minutes. The edges should be set, but the center should still wobble slightly.
  11. Oven Cool: Turn the oven off. Crack the oven door open slightly and allow the cheesecake to cool inside the water bath for 1 hour.
  12. Final Chill: Remove the cheesecake from the water bath, let it cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight, before serving.