Ingredients

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)*

6 Tablespoons (75g) granulated sugar

1/2 cup (8 Tbsp; 113g) unsalted butter, melted

32 ounces (904g) full-fat brick cream cheese, softened to room temperature

1 cup (200g) packed light or dark brown sugar (dark recommended)

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

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice (optional, but recommended)

1/4 teaspoon ground cinnamon

3 large eggs, at room temperature

1 and 1/2 cups (180g) pecan halves

1/4 cup (4 Tbsp; 56g) unsalted butter

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

6 Tablespoons (90ml) heavy cream

pinch of salt (less than 1/8 tsp)

1 Tablespoon (15ml) light corn syrup*

optional: homemade brown sugar whipped cream (see Note)*

Instructions

Step 1: Adjust the oven rack to the center position, place a lower rack for the water bath, and preheat oven to 350°F (177°C).

Step 2: Prepare the crust by grinding graham crackers into fine crumbs. Stir crumbs with granulated sugar and melted butter until combined into a sandy mixture. Press the mixture evenly into the bottom and partly up the sides of an ungreased 9 or 10-inch springform pan. Pre-bake for 10 minutes, then remove and cool slightly.

Step 3: Make the filling by beating cream cheese and brown sugar on medium-high until smooth and creamy. Add sour cream, vanilla, lemon juice, and cinnamon; mix to combine. Add eggs one at a time on medium speed, blending after each without overmixing.

Step 4: Pour the batter into the warm crust and smooth the top. Prepare the water bath by boiling water and placing a large metal pan on the lower oven rack. Place cheesecake on the middle rack, then pour about 1 inch of boiling water into the pan, and quickly close the oven door.

Step 5: Bake for 55–70 minutes until the center is almost set and slightly wobbly. If browning too fast, tent with foil halfway through baking.

Step 6: Turn off the oven and open the door slightly. Let cheesecake cool inside for 1 hour, then remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Step 7: Preheat oven to 300°F (150°C). Toast pecans on a lined baking sheet for 8–10 minutes until fragrant and lightly browned. Set aside.

Step 8: In a saucepan over medium heat, melt butter with brown sugar, heavy cream, salt, and corn syrup. Stir occasionally until combined, then simmer for 1–2 minutes without stirring. Remove from heat and stir in toasted pecans. Cool topping before use.

Step 9: Loosen cheesecake from springform rim and remove it. Spoon cooled pecan topping over cheesecake or individual slices. Garnish with whipped cream if desired. Use a warm knife to cut neat slices, wiping between cuts.

Step 10: Cover and store leftovers in the refrigerator for up to 5 days.

Tips & Variations

Use dark brown sugar for a richer flavor in both the filling and topping.

Let cream cheese and eggs come to room temperature before mixing to ensure a smooth batter.

If you prefer a classic water bath, place the cheesecake pan in a larger pan with water halfway up the sides to prevent cracking.

Try homemade brown sugar whipped cream for an extra special garnish (recipe available on request).

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavors. Prepare the crust, filling, and topping in advance, then assemble just before serving.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular 9 or 10-inch cake pan lined with parchment paper on the sides and bottom. Be gentle when removing to avoid breaking the cheesecake.