Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Brown Sugar Swirl:
- 1/2 cup packed light brown sugar
- 1/4 cup finely chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 32 oz (four 8-oz blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, stir together the graham cracker crumbs, finely chopped pecans, sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Create the Brown Sugar Swirl: In a small bowl, combine the light brown sugar, chopped pecans, cinnamon, and melted butter. Stir until the mixture is crumbly and well-combined. Set this aside to use once you have prepared the cheesecake batter.
- Mix the Cheesecake Filling: In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy. Add the sour cream and vanilla extract, beating again until incorporated. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Do not overmix at this stage to avoid adding too much air.
- Assemble and Swirl: Pour half of the cheesecake batter over the cooled crust. Sprinkle the brown sugar swirl mixture evenly over the batter. Carefully pour the remaining cheesecake batter on top. Use a butter knife or a skewer to gently swirl the layers together in a figure-eight motion, being careful not to scrape the bottom crust.
- Baking and Cooling: Wrap the outside of the springform pan in double layers of heavy-duty aluminum foil and place it in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 65–75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This prevents cracking.
- Chilling and Serving: Remove the cheesecake from the water bath and take off the foil. Run a knife around the edge of the pan to loosen the sides. Refrigerate the cheesecake for at least 6 hours, or preferably overnight. When ready to serve, release the springform ring and top with extra toasted pecans if desired.
- Cook Time: 1 hour 45 minutes (plus chilling time)