Place the pan on a baking sheet to catch any drips.
Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight.
Prepare the Pecan Pie Topping:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and corn syrup until smooth.
Remove from heat and whisk in the eggs, vanilla extract, and salt.
Stir in the pecans until well coated.
Let the mixture cool slightly before spreading it over the chilled cheesecake.
Assemble:
Once the cheesecake is completely chilled, spread the pecan pie topping evenly over the top.
Chill for another hour to let the topping set before serving.
Enjoy your decadent Butter Pecan Pie Cheesecake!
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