• 2 cups graham crackers, crumbed
  •  ⅓ cup light brown sugar, packed
  • ½ cup butter, unsalted and melted

Pecan Filling:

  • ⅓ cup butter, salted
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup light corn syrup
  • 1 cup white granulated sugar
  • 1 ½ cups of chopped pecans


  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  •  ¼ tsp salt
  • 1 ½ tbsp flour, all purpose
  •  1 tbsp vanilla extract
  •  3 eggs
  •  ½ cup sour cream

Pecan Topping:

  • ¼ cup butter, salted
  •  ⅓ cup light brown sugar
  • ½ tsp vanilla extract
  • ¼ cup heavy cream
  • 1 cup chopped pecans


  1. Preheat the oven to 325*
  2. Line a 9 inch springform pan with parchment paper and spray lightly
  3. Prepare the crust first
  4. Press the crust into the prepared springform pan
  5. Bring the crust part way up the sides of the pan
  6. Place the pan and crust into the freezer to chill while you make the filling
  7. In a saucepan, melt the butter over low heat
  8. Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).
  9. Stir continuously to keep the ingredients mixed well.
  10. Reduce the heat and simmer until the mix thickens
  11. Pour this filling into the prepared crust and set to the side
  12. Cream the cream cheese and sugar together and then add in the salt and the flour
  13. Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix
  14. Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans
  15. Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.
  16. Place the springform pan into a pan that is larger than the springform pan
  17. Pour water into the outer pan part way up the foil. This is called a water bath
  18. Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly
  19. Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool
  20. Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.
  21. The next day, remove the cheesecake from the springform pan and prepare the topping
  22. Melt the butter and brown sugar together in a pan
  23. Bring to a simmer and cook for 2 to 3 minutes
  24. As it thickens, it will also become a darker color.
  25. Remove from the heat and stir in the heavy cream and the vanilla
  26. Spoon this topping over the top of the cheesecake

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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