Brown Sugar Pecan Cheesecake

 

Crust

2 cups (240g) graham cracker crumbs

6 tablespoons (75g) sugar

1/2 cup (115g) melted butter

1. mix all ingredients together. Gently press on bottom and halfway up the side of a 10" (25cm) springform

2. bake at 350°F (180°C) for 10 minutes. Set aside 

Filling

32 ounces (940g) cream cheese, room temperature

1 cup (200g) dark brown sugar

1 cup (240g) sour cream, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

3 eggs, room temperature

1. beat cream cheese and brown sugar until smooth and creamy

2. add sour cream, vanilla, lemon juice and cinnamon. Mix until well incorporated

3. add eggs one at a time and mix briefly. Do not overmix the batter

4. pour batter onto prepared crust

5. place a baking pan right beneath the rack where you will be placing your cake, and fill it with some boiling water

6. place cake on oven rack and bake for 60-70 minutes. The sides should have set and the center of the cake should be a little jiggly. Turn of oven, and leave the cake inside with the oven door ajar for 30 minutes

7. chill overnight

Pecan Topping

1 1/2 cups (180g) pecan halves

1/4 cup (57g) butter

1/2 cup (100g) dark brown sugar

6 tablespoons (90ml) heavy cream

pinch of salt

1 tablespoon light corn syrup

1. roast pecans at 300°F (150°C) for 10 minutes

2. place rest of the ingredients in a small saucepan and whisk until the butter has melted and  the sauce has started to simmer. Stop whisking sauce and allow mixture to simmer/boil for 2 minutes. Add roasted pecans and mix. Cool completely before placing the pecan mixture over your cheesecake