Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Cold Unsalted Butter, cubed (for crust)
  • ¼ cup Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 1 large Egg Yolk (for crust)
  • 2–3 Tablespoons Ice Water
  • 8 ounces Full-Fat Cream Cheese, softened
  • ½ cup Granulated Sugar (for cheesecake)
  • 1 large Egg (for cheesecake)
  • ½ teaspoon Pure Vanilla Extract (for cheesecake)
  • Pinch of Salt (for cheesecake)
  • 1 ½ cups Pecan Halves
  • ½ cup Unsalted Butter, melted and browned (for filling)
  • ¾ cup Packed Dark Brown Sugar
  • 2 large Eggs, lightly beaten (for filling)
  • ¼ cup Light Corn Syrup
  • 1 Tablespoon Bourbon or Dark Rum (optional)
  • 1 teaspoon Pure Vanilla Extract (for filling)
  • ¼ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Brown the butter for the crust (set aside to cool slightly). Combine flour, sugar, and salt. Cut in the cooled brown butter until crumbly. Mix in the egg yolk and just enough ice water to bring the dough together.
  2. Wrap the dough and chill for at least 30 minutes. Press the chilled dough evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  3. Preheat oven to 375°F (190°C). Prick the base lightly and blind bake the crust for 10 minutes until lightly set. Remove and let cool slightly. Reduce oven temperature to 350°F (175°C).
  4. Make the Cheesecake Filling: Beat softened cream cheese with sugar until smooth. Gently mix in the egg, vanilla, and salt until just combined. Do not over-mix.
  5. Prepare the Pecan Filling: Melt and brown the butter for the filling. Whisk in brown sugar, eggs, corn syrup, bourbon/rum, vanilla, and salt. Gently fold in the pecan halves.
  6. Assembly & Swirl: Pour the cheesecake mixture over the partially baked crust. Carefully spoon the pecan filling over the cheesecake layer. Use a knife or skewer to gently swirl the two fillings together 2-3 times.
  7. Bake at 350°F (175°C) for 60–75 minutes. The edges should be set, and the centre should have a slight, gentle wobble.
  8. Cool Completely: Cool on a wire rack for 1 hour. Chill in the refrigerator for a minimum of 4 hours (overnight is best) before releasing the springform ring and slicing.