A little bit creamy, a little bit chunky and a whole lot of delicious! This dessert combines two of America’s favorite desserts into one sweet and nutty dessert to stop the sweet tooth cravings.

            2 cups graham crackers, crumbed
            ⅓ cup light brown sugar, packed
            ½ cup butter, unsalted and melted
Pecan Filling:
            ⅓ cup butter, salted
            1 tsp vanilla
            2 eggs
            1 cup light corn syrup
            1 cup white granulated sugar
            1 ½ cups of chopped pecans
            16 ounces cream cheese softened
            1 cup granulated sugar
            ¼ tsp salt
            1 ½ tbsp flour, all purpose
            1 tbsp vanilla extract
            3 eggs
            ½ cup sour cream
Pecan Topping:
            ¼ cup butter, salted
            ⅓ cup light brown sugar
            ½ tsp vanilla extract
            ¼ cup heavy cream
            1 cup chopped pecans

Preheat the oven to 325*

Line a 9 inch springform pan with parchment paper and spray lightly

Prepare the crust first

Press the crust into the prepared springform pan

Bring the crust part way up the sides of the pan

Place the pan and crust into the freezer to chill while you make the filling

In a saucepan, melt the butter over low heat

Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).

Stir continuously to keep the ingredients mixed well.

Reduce the heat and simmer until the mix thickens

Pour this filling into the prepared crust and set to the side

Cream the cream cheese and sugar together and then add in the salt and the flour

Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix

Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans

Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.

Place the springform pan into a pan that is larger than the springform pan

Pour water into the outer pan part way up the foil. This is called a water bath

Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly

Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool

Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.

The next day, remove the cheesecake from the springform pan and prepare the topping

Melt the butter and brown sugar together in a pan

Bring to a simmer and cook for 2 to 3 minutes

As it thickens, it will also become a darker color.

Remove from the heat and stir in the heavy cream and the vanilla

Spoon this topping over the top of the cheesecake