Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.1.5 cups graham cracker crumbs, 0.25 cup packed light brown sugar, 6 tablespoons unsalted butter
- Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add the granulated sugar and continue beating until well combined and fluffy. Beat in the flour, vanilla extract, and salt until just incorporated.3 8-ounce packages cream cheese, 1.25 cups granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 0.5 teaspoon salt
- Add the eggs one at a time, beating on low speed after each addition just until each egg is incorporated. Be careful not to overmix at this stage, as overbeating can incorporate too much air, leading to cracks in the cheesecake.4 large eggs
- Pour the cream cheese mixture evenly over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
- In a separate medium bowl, combine the chopped pecans, brown sugar, melted butter, vanilla extract, cinnamon, and salt. Stir until the pecans are well coated.1.5 cups pecans, 0.5 cup packed light brown sugar, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 1 pinch salt
- Spoon the pecan mixture evenly over the top of the cheesecake filling. Gently spread it to cover the surface. Some pecans may sink slightly into the filling, which is perfectly fine.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will help prevent any water from seeping into the pan during the water bath. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake gently and evenly, preventing cracks.
- Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set and slightly puffed, but the center still has a slight jiggle when the pan is gently shaken.
- Once baked, turn off the oven and leave the cheesecake inside with the oven door cracked open slightly (prop it with a wooden spoon) for about 1 hour. This gradual cooling also helps prevent cracking.
- Remove the cheesecake from the water bath and discard the foil. Let it cool completely on a wire rack at room temperature. Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set fully.
- To serve, carefully run a thin knife around the edge of the cheesecake before releasing the sides of the springform pan. Slice and enjoy!
Notes
Store in the refrigerator for up to 4-5 days. Can be frozen whole or sliced for up to 2-3 months.
