Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool while preparing the filling.
2. Make the Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and vanilla extract, mixing until creamy.
Beat in eggs one at a time, followed by sour cream.
Pour the cheesecake filling over the cooled crust.
3. Bake the Cheesecake
Bake at 325°F (160°C) for 50–60 minutes, until the center is almost set (it may jiggle slightly). Let it cool at room temperature for 10 minutes, then prepare the pecan topping.
4. Prepare Pecan Pie Topping
In a bowl, mix corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth.
Stir in pecans.
Pour evenly over the slightly cooled cheesecake.
5. Bake Again
Return to oven and bake for 25–30 minutes, until the topping is set and slightly golden. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
🍰 To Serve
Slice with a hot knife for clean edges.
Optional: drizzle with caramel sauce or add a dollop of whipped cream.
💡 Tips
For extra flavor, toast pecans lightly before adding to the topping.
Use a water bath if you want a perfectly smooth cheesecake without cracks.
Let it fully chill before slicing to ensure the filling is firm.
Do you want me to give a shortcut version with a pre-made crust and caramel pecan topping for faster prep?
