Ingredients
Method
Prep the Oven & Pan
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
Make the Crust
- Melt the 1/2 cup butter in a small skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3 to 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and browned butter. Stir until the crumbs are evenly moistened.
- Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
- Beat the softened cream cheese in a large mixing bowl until completely smooth and no lumps remain.
- Add the granulated sugar and beat until creamy, about 2 minutes.
- Blend in the sour cream, flour, and vanilla extract on low speed until just combined.
- Add the eggs one at a time, beating on low after each addition just until incorporated. Do not overmix.
Bake the Cheesecake
- Pour the filling over the cooled crust and smooth the top.
- Set the springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches 1 to 2 inches up the sides.
- Bake for 55 to 65 minutes, until the edges are set and the center gently jiggles when the pan is tapped.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and from the water bath, then refrigerate for at least 4 hours or overnight to chill completely.
Make the Pecan Pie Topping
- In a saucepan over medium heat, melt the 3 tablespoons butter until browned and fragrant. Add the brown sugar, corn syrup, and salt, and stir until the sugar is dissolved.
- Whisk in the beaten eggs and cook over medium-low heat, stirring constantly, until the mixture thickens, about 5 minutes. Do not let it boil.
- Remove the saucepan from heat and stir in the pecan halves and vanilla extract.
- Let the topping cool slightly until warm but still pourable.
Finish & Serve
- Spread the pecan topping evenly over the chilled cheesecake.
- Refrigerate the assembled cheesecake for 30 minutes to set the topping, then slice and serve.
Nutrition
Notes
Let the cream cheese, eggs, and sour cream come to room temperature before mixing for a silky, lump-free filling.
For a deeper browned butter flavor, cook the butter until the milk solids turn a deep amber, but keep a close eye so it doesn't burn.
Wrap the springform pan in heavy-duty foil and use a water bath to keep the cheesecake crack-free and evenly baked.
Chill the cheesecake for at least 4 hours, preferably overnight, so the filling sets fully before you add the topping.
If the pecan topping becomes too thick to pour, warm it gently over low heat or stir in a teaspoon of corn syrup to loosen it.
Store the finished cheesecake covered in the refrigerator for up to 5 days. It also freezes well without the topping for up to 2 months.
Serve with lightly whipped cream and a pinch of flaky sea salt to balance the sweetness.