Combine a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unforgettable layered dessert.

Crust:

2 cups (240g) graham cracker crumbs

6 tablespoons (75g) granulated sugar

1/2 cup (113g) unsalted butter, melted

Cheesecake Filling:

32 ounces (904g) full-fat cream cheese, softened

1 cup (200g) dark brown sugar

1 cup (240g) full-fat sour cream, room temp

1 teaspoon pure vanilla extract

1 teaspoon lemon juice (optional)

1/4 teaspoon ground cinnamon

3 large eggs, room temp

Pecan Topping:

1 1/2 cups (180g) pecan halves

1/4 cup (56g) unsalted butter

1/2 cup (100g) packed dark brown sugar

6 tablespoons (90ml) heavy cream

Pinch of salt

1 tablespoon (15ml) light corn syrup

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1. Preheat oven to 350°F (177°C). Place oven racks for water bath.

2. Crush graham crackers into fine crumbs. Mix with sugar and melted butter.

3. Press crust into bottom and sides of springform pan. Pre-bake 10 minutes.

4. Mix cream cheese and brown sugar until smooth. Add sour cream, vanilla, lemon juice, cinnamon.

5. Add eggs one at a time. Mix gently. Do not overbeat.

6. Pour filling into pre-baked crust. Smooth top.

7. Place cheesecake on middle oven rack. Place roasting pan with 1 inch boiling water on bottom rack. Bake 55–70 minutes.

8. Turn oven off. Let cheesecake cool in oven 1 hour with door cracked.

9. Cool to room temp. Then chill for 4 hours or overnight.

10. Toast pecans in 300°F (150°C) oven for 8–10 minutes.

11. In saucepan, melt butter, sugar, cream, corn syrup, salt. Simmer 1–2 mins. Stir in pecans. Cool topping.

12. Remove cheesecake rim. Spoon topping over chilled cheesecake. Garnish with whipped cream if desired.

13. Slice and serve with a warm, clean knife.

Make Ahead: Chill at least 4 hours, or overnight. Can be frozen (without topping) up to 3 months.

Substitutes: Maple syrup or honey can replace corn syrup. Walnuts work in place of pecans.

Storage: Keep covered in refrigerator for up to 5 days.