For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened 🧀
- 1 cup granulated sugar 🍬
- ¼ cup brown sugar 🍬
- 2 tablespoons all-purpose flour 🌾
- 4 large eggs 🥚🥚🥚🥚
- ⅔ cup sour cream 🥄
- ⅔ cup heavy cream 🥛
- 1 teaspoon vanilla extract 🌿
For the Pecan Topping:
- ¾ cup brown sugar 🍬
- 6 tablespoons unsalted butter 🧈
- ¼ cup heavy cream 🥛
- 1 teaspoon vanilla extract 🌿
- 1 cup pecan halves 🌰
Assembly Tips
This dessert is best when assembled in three parts:
- Crust: Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of a springform pan and bake briefly for a crisp base.
- Pecan Filling: Whisk sugar, corn syrup, melted butter, and eggs until smooth. Stir in chopped pecans and vanilla. Pour this layer gently over the baked crust for a sticky-sweet foundation that mimics classic pecan pie.
- Cheesecake Layer: Beat cream cheese until fluffy, then add sugars and flour. Blend in eggs one at a time. Finish with sour cream, heavy cream, and vanilla. Pour over the pecan layer and bake until set. Chill completely before adding the topping.
