Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer or with a bowl and hand mixer, combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
- Pour the cheesecake filling onto the crust. Lightly tap the pan on the counter to remove any air bubbles.
- Bake for 40 to 50 minutes, or until the center is almost completely set. Open the oven door and allow the cheesecake to cool for about 1 hour in the oven. Remove and cool completely. Remove the outer ring of the springform pan. Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours).
- To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
Nutrition
Notes
This cheesecake is best served chilled. The overnight refrigeration allows the texture to set properly for slicing.