INSTRUCTIONS
Crust
Heat oven to 325 degrees F.
Line a 9-inch round baking pan with parchment paper and spray with nonstick cooking spray.
Start by preparing the crust. Mix the graham crackers with brown sugar and melted butter until combined. Press the crust into the springform pan, so that the sides of the pan rise up about halfway through.
Place the crust in the freezer to cool while you prepare the filling.
pecan filling
In a 2-liter saucepan, melt 12 cups of butter over medium heat.
Add eggs, vanilla, chopped walnuts, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes. The mixture will boil.
Once the mixture boils, reduce the heat to medium-low and continue to simmer until the mixture has deepened and turned golden brown and thickened. Stir constantly as the mixture cooks to make sure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the cooled crust and spread in an even layer.
cheese cake
Whisk the cream cheese and sugar together until well blended and fluffy. Tip: Excessively whisking the cheese will add too much air to the mixture, causing it to swell while baking and then crack while cooling.
Mix the salt and flour.
By hand, gently add vanilla extract and eggs one at a time until completely combined.
Mix the sour cream, stirring until smooth.
Spoon the cheesecake mixture evenly over the pecan filling mixture. Tip: When you place a layer of cheesecake on top of a pecan pie layer, add it in spoons around the top rather than pouring it all over the center and then brushing it. This will help prevent it from sliding off the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform mold with one or two layers of aluminum foil. Placing pan in a saucepan and pour water to large pan until it rises about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package in the oven and bake for 1 hour, until the cheesecake is slightly bubbly.
Turning off oven and leave cheesecake inside with oven door closed for 31 min. Then open the door for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has completely cooled, cover it with plastic wrap and place it in the refrigerator to cool overnight.
Once cool, remove the cheesecake from the springform pan and prepare the pecan topping.
Pecan Topping
Melt the butter and brown sugar in a small saucepan over medium heat. Simmer & cooking for 2 to 3 min longer. The blend will deepen in color.
Remove from heat and stir with vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and place on top of cheesecake.
