Ingredients:

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup chopped pecans, lightly toasted
  • 1 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecan halves, toasted

Instructions:

  1. Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter until blended. Press mixture into the bottom of the springform pan. Bake for 10 minutes until set; let cool.
  2. In a mixing bowl, beat cream cheese until smooth; add sugar and vanilla. Mix in eggs one at a time, incorporating fully after each addition. Stir in sour cream and fold in chopped pecans. Pour filling over cooled crust.
  3. Bake in the oven for 50-60 minutes until the edges are set but center is slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 4 hours or overnight.
  4. In a saucepan, combine corn syrup, brown sugar, eggs, and vanilla; cook over medium heat, stirring until sugar dissolves. Stir in pecans and pour over the chilled cheesecake.
  5. Chill again for at least 1 hour before serving. Release the springform and slice the cheesecake to serve.