Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Pecan Pie Layer:

• 1 cup chopped pecans
• ⅓ cup packed brown sugar
• ¼ cup corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten

For the Cheesecake Layer:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Instructions

1. Preheat your oven to 325°F (160°C).
2. Combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Press into the bottom of a 9-inch springform pan.
3. Prepare the pecan pie layer by combining chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and eggs. Spread this mixture evenly over the crust.
4. Beat cream cheese until smooth. Add granulated sugar and vanilla extract, continuing to beat until well incorporated.
5. Beat in eggs one at a time. Pour the cheesecake batter over the pecan pie layer, smoothing the top.
6. Place the springform pan on a baking sheet and bake for about 1 hour or until the center is set and the top is golden brown.
7. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.
8. Before serving, carefully remove the sides of the springform pan. Optionally garnish with additional pecans or a drizzle of caramel sauce.