Pecan Pie Cheesecake

speed add the eggs one at a time beating after each addition until just blended. After the final egg is incorporated into the batter stop mixing. To help prevent the cheesecake from deflating and cracking avoid overmixing the batter as best you can. You will have close to 6 cups of batter.
Pour cheesecake batter into warm prebaked crust. Use a rubber spatula or spoon to smooth it into an even layer.
Prepare the simple water bath see recipe note for traditional water bath method If needed for extra visuals see my How to Make a Cheesecake Water Bath the visual guide will assist you in this step. Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan I usually use a 913inch baking pando not use glass on the bottom rack. Pour boiling water into pan about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself which is the traditional water bath method explained in the recipe Notes.
Bake cheesecake for 5570 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top tent it with aluminum foil halfway through baking. I usually bake it for 30 minutes tent it with foil and bake for another 35 minutes. When its done the center of the cheesecake will slightly wobble if you gently shake the pan.
Cool chill the cheesecake Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Start the topping Preheat oven to 300F 150C. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pecans on top and toast for 810 minutes or until fragrant and lightly browned. Set aside.
Finish the topping Heat the butter brown sugar heavy cream salt and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk stir occasionally until butter has melted and mixture is combined. Bring
to a simmer. Once simmering stop stirring and allow to simmerboil for 12 minutes. Remove from heat and then stir in the toasted pecans. Cool topping completely before using. The sauce will thicken considerably as it cools.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Spoon cooled pecan pie topping on top of the cheesecake or you can spoon it onto each individual slice. If desired garnish with whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean and dip into warm water between each slice.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.