Pecan Pie Cheesecake

Looking for a fun twist on a traditional cheesecake to make it truly Thanksgiving-worthy? Your search is over with this mash-up of New York-style cheesecake and Southern pecan pie. Each slice promises silky-smooth cheesecake crowned with toasty pecans in a buttery caramel sauce, and it’s so delicious you might never go back to classic. With its distinct layers and artful drips of caramel, it’s also a total showstopper that’s as beautiful as anything you’d buy at the bakery.

Ingredients:

FOR THE CRUST:

12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, plus more for coating the pan

FOR THE FILLING:

2 pounds full-fat cream cheese, preferably Philadelphia brand

1 cup granulated sugar

1 tablespoon cornstarch, or 2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1/2 cup sour cream

1 teaspoon vanilla extract

3 large eggs

1 large egg yolk

FOR THE PECAN PIE TOPPING:

1 1/2 cups whole pecans

6 tablespoons unsalted butter

3/4 cup packed dark brown sugar

1/2 teaspoon kosher salt

1/2 cup heavy cream

1/2 teaspoon vanilla extract