Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup pecan halves
- 1 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and 1 1/2 cups granulated sugar until smooth. Mix in vanilla extract, then beat in eggs one at a time, mixing until just combined. Pour cream cheese mixture over cooled crust.
- Step 3: In a medium saucepan, combine pecan halves, light corn syrup, brown sugar, 2 tablespoons of butter, and cinnamon. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
- Step 4: Gently pour the pecan mixture over the cream cheese layer.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Let cool completely in the oven with the door ajar. Refrigerate for at least 4 hours before serving.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 3 days to maintain the cheesecake's creamy texture.
- For a delightful contrast, try serving chilled cheesecake slices with a dollop of whipped cream and a sprinkle of chopped pecans.
- If you want to reheat it, do it in small slices or it can become dry.
- To prevent cracks, don't overmix the batter after adding the eggs; gently combine until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American