Crust

280g graham crackers
10g granulated sugar
1/4 tsp kosher salt
6 tbsp unsalted butter, melted

Butter Pecan Cheesecake

120g candied pecans
500g cream cheese, softened
1 cup (200g) granulated sugar
2 large eggs
150g sour cream
2 tsp pure vanilla extract
Whipped cream and caramel, for serving
3 tsp bourbon

Candied Pecans from Inspired Taste
(I made 2/3 portion of original recipe)

6 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons water
2 teaspoons orange zest, optional
2 cups (6 ounces) pecan halves

To make buttered pecan

Line a baking sheet with parchment paper or a silicone baking mat.

Add brown sugar, cinnamon, salt, cayenne, vanilla, water, and the orange zest (optional) to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.

Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.

Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, and then break them up before serving.

Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.

To make Crust

Preheat oven to 325°F (170°C). Wrap bottom of a 8″ or 9″ springform pan in foil (I used an adjustable 7-inch cake ring).

In a food processor, pulse crackers and pecans until fine crumbs form. Transfer to a medium bowl. Add granulated sugar and salt and stir to combine. Pour in butter and stir until mixture looks like wet sand and holds together when pressed with your fingertips. Press cracker mixture into bottom and up sides of prepared pan in an even layer. Bake crust until lightly golden, 15 to 18 minutes. Let cool.

To make Cheesecake

In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl. Add sour cream and vanilla and beat until incorporated. Add candied pecans, scraping all butter from pan into batter, and beat until just combined.

Pour batter into crust; smooth top. Place springform pan in a roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2″ up the sides of springform pan.

Bake cheesecake until center only slightly jiggles, 60 to 70 minutes. Turn off oven, prop door open, and let cheesecake cool in oven for 55 minutes.

Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight. Top with whipped cream or simple icing glaze, caramel, and more pecans.