Prepare the crust

1. Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and cut a round of parchment to line the bottom.

2. Pulse graham crackers in a food processor until very fine. Stir the crumbs with the brown sugar and melted butter until the mixture looks evenly moistened.

3. Press the crumbs firmly into the bottom and about halfway up the sides of the pan. Use the flat bottom of a measuring cup to compact the crust tightly.

4. Bake for 11 minutes, then remove from the oven and let cool while you make the filling.

Bold tip: Press the crust firmly so it holds together when sliced.

Make the pecan pie filling

1. In a medium saucepan over medium heat, combine the melted butter, brown sugar, and cinnamon. Stir until the sugar dissolves.

2. Stir in the heavy cream, then add the chopped pecans. Bring the mixture to a gentle boil, then simmer 4–5 minutes so it thickens slightly and the flavors meld.

3. Transfer half the filling to one bowl and chill briefly in the freezer so it firms up for swirling; put the other half in the fridge to reserve for topping after the cheesecake is baked.

Bold tip: Cool the swirl portion so it holds shape in the batter instead of melting into it.

Make the cheesecake batter

1. In a stand mixer, beat the cream cheese and brown sugar on high for about 2 minutes until smooth and fluffy.

2. Add the sour cream, heavy cream, and vanilla; mix on medium speed until silky.

3. Reduce the mixer to low and add the eggs one at a time, mixing just until each egg is incorporated. Scrape the bowl and avoid whipping too much air into the batter.

Bold tip: Mix eggs on low to prevent air bubbles that cause cracks.

Assemble and swirl

1. Pour half of the cheesecake batter into the cooled crust. Spoon dollops of the chilled pecan filling over the batter and swirl gently with a butter knife.

2. Pour the remaining batter over the swirled layer and smooth the top.

Water-bath baking (two safe methods)

Wrap the springform pan tightly with two layers of heavy-duty foil.

Method A (preferred): Put the springform inside a 10-inch cake pan, then set both into a large roasting pan. Pour hot water into the roasting pan until it reaches about two-thirds up the side of the cake pan — this keeps water away from the crust while providing even heat.

Method B: Place the foil-wrapped springform directly in the roasting pan and pour hot water until it reaches roughly halfway up the pan.

Bake, rest, and chill

1. Bake at 325°F for 65–85 minutes. The cheesecake is done when the edges are set and the center has a soft, slow jiggle (not a violent wobble). If the center is very loose, bake another 10 minutes and check again.

2. Turn off the oven and prop the door open. Let the cheesecake sit in the warm oven for 30 minutes to cool gradually. Remove it from the water bath and transfer to a wire rack to cool completely.

3. Once cool, wrap the cheesecake tightly in foil and chill in the refrigerator for at least 6 hours or overnight for best texture.

Finish & serve

1. Unmold the chilled cheesecake, peel away the parchment, and spread the reserved chilled pecan filling over the top as a glossy finish.

2. Slice with a hot, dry knife for neat pieces.