Pecan Pie Cheesecake

INGREDIENTS:

For the crust:
1 sleeve graham crackers, finely crushed
5 tbsp melted butter
¼ cup brown sugar, packed
Pinch of salt

For the cheesecake:
3 (8 oz). blocks cream cheese, softened
1 cup brown sugar, packed
3 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt

For the topping:
4 tbsp butter
½ cup brown sugar, packed
½ tsp cinnamon
¼ cup heavy cream
1 ¾ cup whole or chopped pecans
Pinch of salt

DIRECTIONS:

-Preheat your oven to 325°F and generously spray a 9-inch springform pan with cooking spray.

-In a medium mixing bowl, combine the finely crushed graham crackers, melted butter, brown sugar, and a pinch of salt to prepare the crust.
-Press this mixture firmly into the bottom of the prepared pan.

-In a separate large mixing bowl, beat together the softened cream cheese and packed brown sugar using a hand mixer. Add the eggs one at a time, mixing well after each addition.

-Stir in the sour cream, flour, vanilla extract, and salt, blending until the mixture is smooth and creamy.

-Pour the cheesecake filling over the prepared crust in the springform pan. To prevent water from seeping in, wrap the bottom of the pan with aluminum foil and set it on a baking sheet.

-Bake the cheesecake for approximately 60 minutes or until the center is just set. When done, turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for an hour.

-Remove the cheesecake from the oven and refrigerate for at least 5 hours to set completely.

-To create the topping, melt butter and brown sugar in a skillet over low heat until the mixture begins to bubble. Stir in the cinnamon, heavy cream, pecans, and a pinch of salt, mixing well.

-Remove the skillet from the heat and allow the topping to cool for 20 minutes.

-Once cooled, pour the topping over the chilled cheesecake, and it’s ready to serve. Enjoy this indulgent Pecan Pie Cheesecake with family and friends!