Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup finely ground pecans
• 6 tablespoons unsalted butter, melted
• 24 ounces full-fat cream cheese, softened (do not sub fat free)
• 3/4 cup granulated sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract

Pecan Pie Topping

• 1 cup packed brown sugar
• 1/3 cup light corn syrup
• 1/3 cup heavy whipping cream
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Procedure

1. Preheat oven to 350°F.
2. Place a 9 inch springform pan on a baking sheet.
3. In a large bowl, mix together the graham cracker crumbs, ground pecans, and melted butter.
4. Pat into the bottom and roughly 2 inches up the side of the pan.
5. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
6. Beat in the eggs, one at a time, for 1 minute each.
7. Add the vanilla then beat for an additional 1-2 minutes.
8. Spread the batter into the crust.
9. For the topping: In a large saucepan, whisk together the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a rolling boil.
10. Once boiling, cook about 3 minutes, whisking often to prevent bubbling over.
11. Remove from the heat and stir in the vanilla and pecans.
12. Pour the topping over the cheesecake then bake 45 minutes. The center will still jiggle but will firm as it cools.
13. Cool 1 hour in the pan then carefully run a knife along the edge to loosen the cheesecake.
14. Cover and refrigerate for at least 4 hours or overnight.
15. Remove the pan side before serving.
16. Store leftovers in an airtight container in the refrigerator for up to 1 week.