Pecan Pie Cheesecake

8 standard portions

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Ingredients

• 2 ½ cups graham cracker crumbs
• ⅓ cup unsalted butter (melted)
• ¼ cup granulated sugar
• 24 ounces full fat cream cheese (softened to room temperature)
• ¾ cup granulated sugar
• 3 large eggs (at room temperature)
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup light brown sugar (see note 1)
• ⅓ cup salted butter
• ¼ cup light corn syrup
• ½ teaspoon ground cinnamon
• ¼ cup heavy cream
• 2 cups pecans (or pieces)

Method

1. Adjust the oven rack to the lower-middle position. And preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
2. Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
3. In a large bowl, combine the graham crumbs, melted butter, and sugar for the crust and stir until combined, press into the bottom of a 9” springform pan and set aside.
4. In the bowl of a stand mixer, cream the cream cheese and sugar until light and fluffy.
5. Add the eggs, one at a time, mixing well after each.
6. Add the sour cream, vanilla, cinnamon, and salt and mix until combined.
7. Pour the cheesecake mixture on top of the crust and bake in preheated oven for 40-45 minutes or until it no longer jiggles.
8. Allow the cheesecake to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours.
9. Make the topping by adding the brown sugar, butter, corn syrup and cinnamon to a medium saucepan over medium heat, stirring until it becomes bubbly.
10. Add the heavy cream and stir, then add the pecans and stir to coat.
11. Allow the topping to cool for 20-30 minutes before pouring over the top of the chilled cheesecake. Serve immediately.