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Pecan Cheesecake Pie

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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

Instructions
 

  • Preheat the oven to 325 F degrees. Spray a 9-inch springform pan with cooking spray.
  • Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust. Press the crust into the pan.
  • Beat cream cheese and brown sugar with a hand mixer in a bowl. Add your eggs in one at a time.
  • Add sour cream, flour, vanilla, and salt. Mix. Pour the mixture into the pan with the crust.
  • Wrap the bottom of the pan in aluminum foil and place it on your baking sheet. Bake for an hour.
  • Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
  • Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
  • Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
  • Add in cinnamon, heavy cream, pecans, and salt. Mix. Let the mixture cool off the heat for 20 minutes. Pour it over the cheesecake and serve.