Instructions
Preparing The Oven
Position your oven rack in the center, and a lower rack for a later water bath. Preheat your oven to 350°F (177°C).
The Crust
If you’re starting with whole graham crackers, grind them into fine crumbs using a food processor.
Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.
Transfer this mixture to a 9- or 10-inch ungreased springform pan. Firmly pat it down to form a smooth crust. Bake for 10 minutes and set aside to cool.
The Cheesecake Filling
Employing a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium-high until smooth, taking about 2 minutes.
Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.
Incorporate the eggs one at a time, beating just enough to mix after each addition. Avoid overmixing; otherwise, the cheesecake may deflate and crack.
Baking The Cheesecake
Pour the filling onto the pre-baked crust and smooth it out.
Employ a water bath technique for optimal moisture. Place the cheesecake in the oven, and a pan with boiling water below it. Bake for 55-70 minutes or until almost set, tenting with foil if it browns too quickly.
Cooling and Topping
Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.
Further cool at room temperature before refrigerating for at least 4 hours or overnight.
For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.
In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and add the toasted pecans. Let it cool completely before use.
Final Touches
Remove the cheesecake from the springform pan and add the pecan topping.
Optional: garnish with brown sugar whipped cream before serving.
Note: The brown sugar whipped cream is a delightful optional garnish that brings a touch of extra sweetness.
Enjoy this decadent cheesecake, perfect for special occasions or satisfying late-night cravings. It’s a masterpiece of complementary flavors and textures, sure to impress even the most discerning palate.
Notes
For Freezing: Cheesecake can be frozen up to 3 months without the topping.Non-US Ingredients: You can replace graham crackers with 240g of ground digestive biscuits. Use golden syrup as an alternative to corn syrup if needed.Water Bath: A traditional water bath can also be used as mentioned in the original recipe. But ensure to wrap the springform pan with aluminum foil to prevent leaks.
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