Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (100g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • 1 cup (150g) pecans, roughly chopped
  • ¾ cup (150g) light brown sugar
  • ¼ cup (60ml) corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar, then press into the bottom of the springform pan. Bake for 8-10 minutes until set.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing until combined. Add vanilla and beat in eggs one at a time. Mix in sour cream until fully incorporated.
  3. Pour the cheesecake filling over the cooled crust and tap the pan gently on the counter to remove air bubbles.
  4. Create a water bath by placing the springform pan in a larger baking pan filled with water. Bake for 60 minutes, or until the edges are set but the center is slightly jiggly.
  5. Combine chopped pecans, brown sugar, corn syrup, melted butter, and vanilla. Spread mixture over the cheesecake while it’s still warm and return to the oven for an additional 10-15 minutes.
  6. Remove from the oven and allow cooling. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.