Scale

For the crust:

2 cups graham cracker crumbs

½ cup melted butter

2 tablespoons brown sugar

For the cheesecake filling:

24 oz cream cheese, softened

¾ cup granulated sugar

3 large eggs, room temperature

½ cup sour cream

1 teaspoon vanilla extract

For the pecan pie topping:

1½ cups pecan halves

½ cup brown sugar

⅓ cup heavy cream

3 tablespoons unsalted butter

1 teaspoon vanilla extract

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1. Mix graham cracker crumbs, brown sugar, and melted butter. Press into springform pan and bake at 325°F for 10 minutes.

2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.

3. Pour filling over crust. Bake at 325°F for 55–65 minutes, until edges are set and center jiggles slightly.

4. Turn off oven and cool cheesecake inside with door cracked for 1 hour. Refrigerate at least 4 hours.

5. Make topping: Simmer butter, brown sugar, and cream until thick. Stir in vanilla and pecans. Cool slightly.

6. Spoon pecan topping over chilled cheesecake and serve.

Toasting the pecans before making the topping adds depth of flavor.

Slow cooling in the oven helps prevent cracking.

Make this dessert a day ahead for best texture and flavor.