Preheat your oven to 350 degrees F. Mix together the graham cracker crumbs and melted butter. Press the mixture into a 9-inch springform pan, going about an inch up the sides of the pan. Refrigerate the pan and crust while you make the filling.
In a medium saucepan, combine the sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring the filling to a boil, stirring constantly. Reduce the heat and simmer, stirring constantly, until the filling thickens, about 5–7 minutes. Pour the filling into the prepared crust and set it aside.
In a mixer, mix together the cream cheese and brown sugar until the mix is light and fluffy. Reduce the mixer speed to low and add in the eggs one at a time, mixing until they are incorporated. Add in the sour cream and vanilla. Pour the cheesecake filling over the pecan pie filling.
Bake for about 60 minutes, until the center of the cheesecake is almost set (it may still be very slightly jiggly). Remove the cheesecake from the oven and cool it for 5 minutes, then run a knife around the edge and let it cool completely.
Once the cheesecake is completely cooled, make the topping. In a small saucepan, combine the butter and brown sugar. Cook until it is very bubbly, then stir in the cinnamon, cream, and chopped pecans. Cool the topping to room temperature.
Release the sides of the springform pan and transfer the cheesecake onto a serving plate. Spoon the topping over the top of the cheesecake. Refrigerate it until you are ready to serve.
This article is part of Issue 76 of StoryQue magazine.
Barb loves to create and tweak new recipes, and her passion for cooking is reflected in her food. If you’re looking for practical, yet creative and amazing recipes, pay attention to Barb’s work.
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