Pecan Pie Cheesecake for 12 Servings

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Combine graham cracker crumbs, melted butter, brown sugar, and salt until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom and 1 inch up the sides of the pan.
4. Bake the crust for 8–10 minutes until fragrant, then remove and let cool completely.
5. Beat the softened cream cheese and brown sugar on medium-high until smooth and aerated.
6. Lower the mixer speed and add eggs one at a time, followed by sour cream, vanilla, and flour. Mix only until combined.
7. Pour half of the cheesecake batter over the cooled crust and smooth with an offset spatula.
8. Evenly scatter half of the pecan halves over the first cheesecake layer.
9. Pour the remaining cheesecake batter over the pecans, smoothing the top gently.
10. In a small bowl, whisk together corn syrup, melted butter, brown sugar, and vanilla.
11. Carefully pour the syrup mixture over the top of the cheesecake and arrange the remaining pecan halves in a decorative pattern.
12. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil. Place it inside a roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the cheesecake pan.
13. Bake for 65–75 minutes until the edges are set but the center still has a slight jiggle.
14. Turn off the oven and allow the cheesecake to cool slowly inside the oven before chilling for at least 6 hours.