𝗣𝗲𝗰𝗮𝗻 𝗣𝗶𝗲 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗿𝘂𝘀𝘁:

2 cups of graham cracker crumbs (any digestive biscuit will do)

-⅓ cup of packed light brown sugar

-½ cup of salted butter, melted

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗣𝗲𝗰𝗮𝗻 𝗣𝗶𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:

-⅓ cup of salted butter

-1 cup of granulated sugar

-1 cup of light corn syrup (can be substituted for 1 cup sugar dissolved in 1/4 cup warm water or 1 cup honey)

-2 eggs

-1 teaspoon vanilla extract

-1½ cups of pecans, chopped

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲:

-2 (8-ounce) packages of cream cheese, softened

(+- 225g per packet)

-1 cup of granulated sugar

-¼ teaspoon of salt

-1½ tablespoons of all-purpose flour

-1 tablespoon of vanilla extract

-3 eggs

-½ cup of sour cream

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗣𝗲𝗰𝗮𝗻 𝗧𝗼𝗽𝗽𝗶𝗻𝗴:

-¼ cup of salted butter

-⅓ cup of light brown sugar

-½ teaspoon of vanilla extract

-¼ cup of heavy cream (double cream)

-1 cup of roughly chopped pecans

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗿𝘂𝘀𝘁

STEP ONE: Preheat the oven to 165°C.

STEP TWO: Line a 9-inch (+-23cm) round springform pan with parchment paper and spray with non-stick cooking spray.

STEP THREE: Begin by preparing the crust. Mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.

STEP FOUR: Place the crust into the freezer to chill while the cheesecake filling is being prepared.

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗣𝗲𝗰𝗮𝗻 𝗙𝗶𝗹𝗹𝗶𝗻𝗴

STEP ONE: In a saucepan, melt ⅓ cup of butter over medium heat.

STEP TWO: Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it’s all being stirred in together.

If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.

STEP THREE: Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.

STEP FOUR: Pour the pecan pie filling into the chilled crust and spread it into an even layer.

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

STEP ONE: Next, prepare the creamy cheesecake layer. Using a hand mixer, beat together the cream cheese and sugar until fully mixed and fluffy. Mix in the salt and flour.

STEP TWO: By hand, gently stir in the vanilla extract and one egg at a time until fully combined.

STEP THREE: Mix in the sour cream and stir until smooth.

STEP FOUR: Pour the cheesecake mixture evenly over the pecan filling mixture.

STEP FIVE: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.

STEP SIX: Place the pan into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.

STEP SEVEN: Turn off the oven when the cake is just slightly jiggly and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.

STEP EIGHT: When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.

STEP NINE: Remove the cheesecake from the springform pan and prepare the pecan pie topping.

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗣𝗲𝗰𝗮𝗻 𝗧𝗼𝗽𝗽𝗶𝗻𝗴

STEP ONE: Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.

STEP TWO: Remove from the heat and stir in the vanilla extract and heavy cream. Whisk until smooth. Stir in the pecans and spoon the topping over top of the cheesecake.