Pecan Pie Cheesecake | Recipe Cart | Recipe Cart

Ingredients

• 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)*
• 6 Tablespoons (75g) granulated sugar
• 1/2 cup (115g or 8 Tbsp) unsalted butter, melted
• four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar (I recommend dark)
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice (optional, but recommended)
• 1/4 teaspoon ground cinnamon
• 3 large eggs, at room temperature
• 1 and 1/2 cups (180g) pecan halves
• 1/4 cup (57g or 4 Tbsp) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
• 6 Tablespoons (90ml) heavy cream
• pinch of salt (less than 1/8 tsp)
• 1 Tablespoon (15ml) light corn syrup*
• optional: homemade brown sugar whipped cream (see Note)*