Print
Ingredients
Scale
- 3/4 cup (168 g) unsalted butter
- 1/2 cup (112 g) unsalted butter
- 16 (240 g) graham crackers, full sheets
- 2 tbsp (28 g) brown sugar, packed
- 32 oz (907 g) cream cheese, softened at room temperature
- 3/4 cup (165 g) brown sugar, packed
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (82 g) sour cream, at room temperature
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 6 tbsp (84 g) unsalted butter (for topping)
- 3/4 cup (180 ml) maple syrup
- 1 cup (220 g) brown sugar, packed (for topping)
- 1 tbsp (15 ml) bourbon, optional
- 1 1/2 tsp vanilla extract (for topping)
- 3/4 tsp salt
- 1 1/2 cups (170 g) whole pecans
Instructions
- Heat the first portion of unsalted butter until it turns foamy and nutty.
- Repeat for second portion of unsalted butter and set aside.
- Preheat oven to 350°F (175°C). Process graham crackers into crumbs and mix with brown butter and sugar.
- Press crust mixture into a greased 9-inch springform pan and bake for 10 minutes.
- Beat cream cheese, cornstarch, brown sugar, and granulated sugar until smooth. Add melted brown butter, sour cream, and vanilla.
- Incorporate eggs one at a time to the mixture. Pour batter into cooled crust.
- Place cheesecake in a roasting pan and fill with boiling water, bake for 1 hour.
- Cool in the oven for 2 hours, then refrigerate for at least 8 hours.
- Melt butter in a saucepan and combine with maple syrup, brown sugar, bourbon, vanilla, salt, and eggs until thick.
- Pour pecan topping over the chilled cheesecake and garnish with pecans.
Notes
Ensure ingredients are at room temperature for a smoother batter.
Avoid overmixing after adding eggs to prevent cracks.
Refrigerating overnight enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 340
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 120