Ingredients:

  • cup toasted & chopped Pecans (for crust)
  • cup All-Purpose Flour
  • /4 cup Granulated Sugar (for crust)
  • /2 cup (1 stick) Cold Unsalted Butter, cubed (for crust)
  • /4 tsp Salt (for crust)
  • oz full-fat Cream Cheese, softened to room temp
  • 1/2 cups Granulated Sugar (for filling)
  • cup full-fat Sour Cream, room temperature
  • Large Eggs (for filling), room temperature
  • tsp Vanilla Extract (for filling)
  • tsp freshly squeezed Lemon Juice
  • /4 cup Light Corn Syrup
  • /2 cup Brown Sugar, packed
  • /4 cup Unsalted Butter, melted (for topping)
  • Large Eggs (for topping), lightly beaten
  • /2 tsp Vanilla Extract (for topping)
  • /8 tsp Salt (for topping)
  • 1/2 cups Pecan Halves (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan thoroughly with heavy-duty foil (at least two layers) to prepare for the water bath.
  2. Make the Crust: Pulse or combine crust pecans, flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse sand. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Reduce oven temperature to 325°F (160°C).
  4. Make Pecan Topping: Whisk together corn syrup, brown sugar, melted butter, beaten eggs, vanilla, and salt in a medium bowl until smooth. Set aside.
  5. Make Cheesecake Batter: Beat softened cream cheese until smooth. Gradually add sugar until just combined. Beat in sour cream, vanilla, and lemon juice. Add eggs one at a time, mixing on low speed only until just incorporated. Do not overmix.
  6. Assemble & Swirl: Pour half of the cheesecake batter over the crust. Drizzle about 1/3 of the pecan topping over the batter. Pour the remaining batter on top. Carefully drizzle the remaining pecan sauce over the top layer. Use a knife to gently swirl the pecan sauce into the top layer of the cheesecake batter.
  7. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the side of the springform pan (the water bath).
  8. Bake at 325°F (160°C) for 75–90 minutes. The edges should be set, but the center 2-3 inches should still have a slight wobble (target internal temp: 150°F/65°C).
  9. Slow Cool: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour.
  10. Finish Cooling: Remove from the water bath, remove the foil, and let cool completely on a wire rack for another hour.
  11. Chill: Cover loosely and chill in the refrigerator for a minimum of 8 hours, preferably overnight.
  12. Optional Final Topping: Just before serving, gently warm any remaining pecan mixture until pourable, then spoon evenly over the chilled cheesecake and garnish with extra toasted pecans.