Graham Cracker Crust
1 1/2 cups graham crackers
1/4 cup chopped pecans
6 tablespoons butter melted
2 tablespoons light brown sugar
24 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1/3 cup heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/8 teaspoon salt
4 large eggs lightly beaten
4 tablespoons butter
1/2 cup light brown sugar
1 1/2 cups whole pecans
1/3 cup heavy cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat the oven to 400 degrees F and spray an 8-inch springform pan with cooking spray.
Add graham crackers to a food processor pulse until you have crumbs. Do the same with the pecans. (You can also put the crackers and pecans in a plastic bag and beat them with a rolling pin.) Pour into a medium mixing bowl.
Add the melted butter and brown sugar to the graham crackers and pecans and stir until it comes together. Pour the mixture into the prepared pan and press firmly around the bottom until an even crust forms.
Cream the cream cheese with a whisk or hand blender in a large bowl. Add sugar, vanilla, sour cream, heavy cream, salt, and cornstarch and mix until just combined and lump-free.
Lightly beat the eggs and add them to the cream cheese mixture, stir until combined. (Be careful not o overmix or incorporate too much air into the filling. This can cause the cake to crack later.)
Place the cheesecake mixture into the prepared pan over the crust. Then carefully bang then pan a couple of times on your countertop. This will help to get out any air bubbles.
Bake for 15 minutes. Then turn down the oven to 275 degrees F and bake another 50-60 minutes or until the middle of the cheesecake very slightly jiggles and bounces back when pressed. The rim of the cake should be very slightly brown. (Do not overbake the cake or it will dry out and crack.)
Turn off the heat and prop open the oven door. Then allow cheesecake to cool in the oven for 1 hour. (To avoid cracking, you can carefully run a knife around the rim of the pan after around 10 -15 minutes of cooling down to loosen the cake from the sides. When the cake shrinks during the cooling process, it won´t stick to the edges and crack.)
Take the cake out of the oven and let it completely come down to room temperature. Then cover and put into your fridge for at least 6 hours or overnight.
When you’re ready to serve the cheesecake, make the topping. Melt the butter and brown sugar together in a nonstick skillet over low heat until bubbling. (Keep the heat low to avoid burning the butter.)
Remove the pan from the heat and stir in the cinnamon, nutmeg, heavy cream, pecans, and salt until well combined. Then set aside to cool and thicken. (You can make the topping up to 1 hour ahead of time, keeping it at room temperature.)
Remove the cheesecake from the springform pan and spoon the cooled pecan pie topping on the top of the cheesecake. Cut into 12 slices and enjoy!