Pecan Pie Cheesecake

Ingredients

For 12 servings

• •Cooking spray
• •227 g graham cracker crumbs (8 ounces; about 2 cups)
• •57 g finely chopped toasted pecans (2 ounces; 1/2 cup)
• •8 c. à soupe unsalted butter (113 g), melted, divided
• •107 g (3 3/4 ounces; 1/2 cup), plus 42 g (about 1 1/2 ounces; 3 tablespoons) dark brown sugar, divided
• •1 1/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •2 pounds (907 g) cream cheese, softened
• •198 g granulated sugar (7 ounces; 1 cup)
• •4 large eggs, at room temperature
• •1 /2 cup (120 ml) sour cream
• •1 c. à soupe (15 ml) vanilla extract
• •107 g dark brown sugar (3 3/4 ounces; 1/2 cup)
• •6 c. à soupe (90 ml) heavy cream
• •4 c. à soupe (57 g) butter, melted
• •1 c. à soupe (15 ml) light corn syrup
• •1 /4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •162 g pecans (5 3/4 ounce; 1 1/2 cups), toasted and roughly chopped

Method

1. 1.For the Cheesecake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with cooking spray. Using aluminum foil, wrap bottom half of pan to create a waterproof seal.
2. 2.For the Crust: In a medium bowl, stir together graham cracker crumbs, pecans, melted butter, 42 g (about 1 1/2 ounces; 3 tablespoons) brown sugar, and 1/2 teaspoon kosher salt until well combined. Firmly press mixture into bottom and 1 1/2 to 2 inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. Transfer springform pan to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 325°F (165°C).
3. 3.After crust has cooled, in a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed until smooth, about 1 minute. Add granulated sugar and 1/2 cup (3 3/4 ounces; 107 g) brown sugar. Beat on medium-high speed until combined and smooth, about 1 minute. Add eggs, one at a time, beating on low speed until just combined after each addition, stopping to scrape sides of bowl as needed. Add sour cream, vanilla, and remaining 3/4 teaspoon kosher salt. Beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed. Set aside.
4. 4.Pour cheesecake filling into cooled crust, gently smoothing top into an even layer using a small offset spatula or flexible rubber spatula. Set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches hot water.
5. 5.Bake until the center of cheesecake jiggles slightly when shaken, about 1 1/2 hours. Turn oven off, leave oven door ajar by about 4 inches, and let cheesecake cool inside oven for 1 hour. Transfer cheesecake to wire rack and allow to cool completely, about 1 hour. Refrigerate, uncovered, until fully chilled and set, at least 6 hours or up to 24 hours.
6. 6.For the Pecan Caramel: After cheesecake has cooled, in a medium saucepan, bring sugar, cream, melted butter, corn syrup, and 1/4 teaspoon kosher salt to a simmer over medium heat, whisking occasionally. Once simmering, stop whisking, and continue to simmer, undisturbed, over medium heat, until mixture becomes slightly darker and a candy thermometer registers 224°F (106°C), about 2 minutes. Immediately remove from heat and use a flexible rubber spatula or wooden spoon to stir in pecans until coated. Let cool to room temperature, stirring occasionally, about 30 minutes.
7. 7.Carefully remove cheesecake from springform pan and transfer to serving plate. Spoon cooled pecan pie topping over cheesecake. Slice and serve.