Ingredients:

  • 1 ½ cups (190g) graham cracker crumbs
  • ⅓ cup (70g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¼ cup (60ml) sour cream
  • 1 cup (120g) pecans, chopped
  • ¾ cup (180ml) light corn syrup
  • ½ cup (100g) brown sugar
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions:

  1. Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the base of a springform pan. Bake for 10 minutes and set aside to cool.
  2. In a mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined. Add eggs one at a time, mixing until just incorporated. Stir in sour cream until fully combined. Pour the filling over the cooled crust.
  3. Bake for 50 minutes or until the center is set but still slightly wobbly. Turn off the oven and crack the door, allowing the cheesecake to cool for 1 hour.
  4. In a bowl, combine chopped pecans, corn syrup, brown sugar, melted butter, vanilla, and eggs. Spread topping over the baked cheesecake.
  5. Return to the oven for an additional 15-20 minutes, until the topping is golden. Let it cool completely, then chill for at least 4 hours before serving.