Stir in the sour cream and vanilla extract until fully incorporated.
Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
Bake the cheesecake for 55-65 minutes, or until the middle is nearly set with a slight wobble.
Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for about an hour.
Take the cheesecake out of the oven and refrigerate it for at least 4 hours, or preferably overnight, to chill completely.
Prepare the Pecan Pie Topping:
In a saucepan, combine brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Heat the mixture over medium heat, stirring continuously until it reaches a boil.
Stir in the chopped pecans and cook for an additional 2-3 minutes.
Remove from heat and let it cool slightly before spreading it over the chilled cheesecake.
Chill and Serve:
Refrigerate the cheesecake with the pecan topping for at least an hour before serving.
Slice and enjoy!
Serving and Storage Tips
Serving: Serve the pecan pie cheesecake chilled, topped with a dollop of whipped cream if desired. It’s perfect as is or alongside a scoop of vanilla ice cream.
Storage: keep any remaining cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, wrap the cheesecake slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for Success
Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing to ensure a smooth filling.
Avoid Overmixing: Mix the ingredients just until combined to prevent incorporating too much air, which can cause cracks in the cheesecake.
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