Preparation 🍳
1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside. 🕒🔥
2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, beating until combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until smooth and well combined. 🧀🍰🥛
3. Assemble the Cheesecake: Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight, to set completely. 🕒🍰
4. Prepare the Pecan Pie Topping: In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar, corn syrup, and heavy cream. Cook, stirring frequently, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in the pecan halves and vanilla extract. 🌰🍯🧈🍰
5. Top the Cheesecake: Spread the pecan pie topping evenly over the chilled cheesecake. Return to the refrigerator for an additional 1-2 hours to set the topping. 🕒🍰🌰
6. Serve: Slice and enjoy this rich and indulgent dessert! 😋🍽️