Since we’re making pecan pie cheesecake, it’s more manageable to keep it from weeping. It’s usually because it was baked at too high of a temperature. So don’t overcook it and let it cool at room temperature. That should do the trick. However, adding too much syrup to the cheesecake may cause it to leak down under the crust and make the crust soggy. Just pour enough syrup to cover the cheesecake and add more pecans instead. The pecans will absorb the syrup keeping our pecan cheesecake weep-free. Yay!