Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar (Crust)
  • ¼ teaspoon Salt (Crust)
  • ½ cup Cold Unsalted Butter (Crust)
  • 2–4 tablespoons Ice Water
  • 16 ounces Full-Fat Cream Cheese (softened)
  • ½ cup Granulated Sugar (Cheesecake)
  • 2 Large Eggs (Cheesecake, room temperature)
  • ½ cup Sour Cream or Plain Full-Fat Greek Yogurt
  • 1 teaspoon Vanilla Extract (Cheesecake)
  • 1 ½ cups Pecan Halves (toasted lightly)
  • ½ cup Dark Corn Syrup
  • ½ cup Dark Brown Sugar (packed)
  • ¼ cup Melted Unsalted Butter (Topping)
  • 2 Large Eggs (Topping)
  • 1 teaspoon Vanilla Extract (Topping)
  • Pinch of Salt (Topping)

Instructions:

  1. Prepare Crust: Combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add ice water slowly until dough just comes together. Form into a disc, wrap, and chill for 1 hour.
  2. Press & Blind Bake: Roll dough out and press evenly into the bottom and up the sides of a 9-inch springform pan. Prick the base thoroughly. Freeze for 20 minutes. Line with parchment and pie weights/beans. Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden. Set aside. Reduce oven temperature to 325°F (160°C).
  3. Mix Cheesecake Base: Beat softened cream cheese and sugar until smooth. Mix in eggs one at a time, followed by sour cream and vanilla. Ensure no lumps remain.
  4. Pour & Par-Bake: Carefully pour the cheesecake batter over the pre-baked crust. Bake at 325°F (160°C) for 20–25 minutes until the edges are set but the centre still wobbles slightly.
  5. Prepare Topping: While the cheesecake bakes, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Gently fold in the toasted pecan halves.
  6. Layer & Final Bake: Carefully pour the pecan mixture evenly over the partially set cheesecake layer. Return to the oven and bake for an additional 35–45 minutes until the pecan topping is deeply caramelized and the centre has only a slight jiggle.
  7. Cooling & Chilling: Cool completely on a wire rack (about 2 hours). Then, chill in the refrigerator, covered loosely, for at least 4 hours (preferably overnight) before releasing the springform ring.