Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup pecans, roughly chopped
  • ½ cup light corn syrup
  • ¾ cup brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture into the bottom of the springform pan evenly.
  4. Bake for 10 minutes, then remove and cool.
  5. In a large bowl, beat softened cream cheese until smooth.
  6. Gradually add granulated sugar, mixing well.
  7. Add eggs one at a time, blending after each addition.
  8. Stir in vanilla and lemon juice.
  9. Pour the cheesecake mixture over the cooled crust.
  10. Bake in the oven for 30 minutes or until the edges are set but the center is slightly jiggly.
  11. In a bowl, combine chopped pecans, corn syrup, brown sugar, melted butter, eggs, and vanilla. Mix until well combined.
  12. After the cheesecake has baked for 30 minutes, pour the pecan topping over it.
  13. Bake an additional 20 minutes or until the topping is set.
  14. Cool the cheesecake at room temperature, then refrigerate for at least 1 hour before serving.