🧾 Ingredients

For the Crust:

• 1 sleeve graham crackers, finely crushed
• 5 tablespoons melted butter
• ¼ cup packed brown sugar
• Pinch of salt

For the Cheesecake Filling:

• 3 blocks (8 oz each) cream cheese, softened
• 1 cup packed brown sugar
• 3 large eggs
• ¼ cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Pecan Topping:

• 4 tablespoons butter
• ½ cup packed brown sugar
• ½ teaspoon cinnamon
• ¼ cup heavy cream
• 1¾ cups whole or chopped pecans
• Pinch of salt

👨‍🍳 How to Make Pecan Cheesecake Pie

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray.
2. In a bowl, combine crushed graham crackers, melted butter, brown sugar, and salt. Press into the bottom of the pan to form the crust.
3. In a separate bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing after each addition.
4. Stir in sour cream, flour, vanilla, and salt. Mix until fully combined.
5. Pour the cheesecake filling over the crust. Wrap the pan bottom in aluminum foil and place on a baking sheet.
6. Bake for 1 hour. After baking, turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour.
7. Remove from the oven and refrigerate for at least 5 hours or overnight.
8. To make the topping, melt butter and brown sugar in a skillet over low heat until it begins to bubble.
9. Add cinnamon, heavy cream, pecans, and salt. Mix well and remove from heat. Let cool for 20 minutes.
10. Pour the topping over the chilled cheesecake. Slice and serve.

💡 Tip:

This pie stores beautifully in the fridge for up to 5 days and tastes even better the next day as the flavors meld together.