Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup melted butter
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¾ cups granulated sugar
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Pecan Pie Topping:
- 1 cup pecans, chopped
- ½ cup packed light brown sugar
- ¼ cup butter
- 2 tablespoons pure maple syrup
- 1 tablespoon heavy cream
- ½ teaspoon salt
Instructions:
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Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
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Using an electric mixer, cream together the softened cream cheese and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and salt. Pour the cheesecake filling over the cooled crust.
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In a medium saucepan, combine pecans, brown sugar, butter, maple syrup, heavy cream, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Pour the pecan pie topping over the cheesecake filling.
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Bake the cheesecake for 55-60 minutes, or until the center is slightly set but still jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips:
- For a richer flavor, use dark brown sugar in the pecan pie topping.
- If you don’t have a springform pan, you can use a regular cheesecake pan, but you will need to run a knife around the edges of the cheesecake before removing it from the pan.
- To prevent the top of the cheesecake from cracking, you can bake it in a water bath. To do this, place the springform pan on a large baking sheet and fill the baking sheet with enough hot water to come halfway up the sides of the pan.