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
How To Make Pecan Cheesecake Pie
- 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.