Pecan Pie Cheesecake

Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact layer. Bake the crust for about 10 minutes, then remove and let it cool while you prepare the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until combined. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and heavy cream until the batter is smooth and luscious. Pour the filling over the cooled crust and smooth the top with a spatula.

In a separate bowl, mix together the chopped pecans, brown sugar, and light corn syrup until the nuts are well coated. Spread this pecan mixture evenly over the cheesecake batter, creating a glossy, nutty layer.

Bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles but is not liquid. To avoid cracking, place a pan of water on the lower oven rack to provide moisture. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

After cooling to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to firm up. When ready, release the springform pan, slice generously, and serve with optional garnishes like whipped cream or caramel sauce for a perfect finish.