– 2 ½ cups Graham cracker crumbs – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 10 tablespoon Unsalted butter melted – 1 ½ cups Brown sugar packed light or dark – 2 teaspoon Ground cinnamon – 1 ½ cups Heavy cream – 2 ½ cups Pecans chopped into larger piece – 32 oz Cream cheese room temperature – 1 cup Brown sugar packed light or dark – ¾ cup Sour cream room temperature – ¾ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 Egg yolk room temperature
Preheat oven to 325°F. Spray a 9-inch spring form pan with non-stick baking spray. Place a 9-inch parchment circle on the pan bottom. Spray again. Set aside.Grind graham crackers into crumbs. Combine butter, brown sugar, and graham crackers.
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Place crumbs in pan. Use fingers to bring crust halfway up pan sides and bottom. Use the measuring cup bottom to compact the crust.Bake 13 minutes. Allow to cool.Make filling while crust bakes. Melting butter in a saucepan over medium heat.
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Add cinnamon, brown sugar, heavy cream, and chopped pecans. Heat till bubbling. Heat 4-5 minutes.Pour batter into a basin and freeze to quickly cool.
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Mix cream cheese and brown sugar on high for 2 minutes. Use a rubber spatula to scrape basin.Add vanilla, sour cream, and heavy cream. Mix medium-speed until smooth. Just blend eggs and egg yolk on low speed.
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Pour half the batter into the springform pan. Top the batter with ⅓rd of the pecan pie filling. With a butter knife, stir it in. Top with remaining cheesecake batter.Both methods need a big roasting pan and boiling water.
5
Bake 65–85 minutes. The center should jiggle and the edges set after baking. If there's much jiggling, bake 10 more minutes and check.Turn off and prop the oven door after baking. Leave cheesecake in oven 30 minutes.
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Cool on rack after water bath. Cool completely. Refrigerate foil-wrapped. Chill 6 hours or overnight.Fully cooled. Remove cheesecake and parchment paper from pan.Top cheesecake with leftover pecan pie filling.
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