Ingredient Quantity
Pecan Halves 180 grams
Unsalted Butter 56 grams
Brown Sugar (dark) 100 grams
Heavy Cream 90 milliliters
Light Corn Syrup 15 milliliters
Salt Pinch
Instructions:
Prepare Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
Make Cheesecake Filling: Lower oven temperature to 325°F (160°C). Beat cream cheese until smooth. Add brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Beat until combined. Add eggs one at a time, beating on low speed.
Bake Cheesecake: Pour cheesecake batter over cooled crust. Place springform pan in a roasting pan filled with hot water (water bath). Bake for 55-65 minutes, or until center is slightly jiggly. Turn off oven and crack door open. Let cool in oven for 1 hour. Refrigerate for at least 4 hours, or overnight.
Make Topping: In a saucepan, melt butter. Add brown sugar, heavy cream, light corn syrup, and salt. Bring to a gentle boil and simmer for 2-3 minutes. Stir in pecan halves. Let cool slightly.
Serve: Pour topping over chilled cheesecake. Slice and serve.
Enjoy this decadent pecan pie cheesecake!
