P𝒆𝒄𝒂𝒏 𝒑𝒊𝒆 𝒄𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆

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 :

1. Preheat the oven to 325 F degrees.

2. Spray a 9-inch springform pan with cooking spray.

3. Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

4. Press the crust into the pan.

5. Beat cream cheese and brown sugar with a hand mixer in a bowl.

6. Add your eggs in one at a time.

7. Add sour cream, flour, vanilla, and salt. Mix.

8. Pour the mixture into the pan with the crust.

9. Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.
10. Bake for an hour.

11. 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.
12. Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

13. Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

14. Add in cinnamon, heavy cream, pecans, and salt. Mix.

15. Let the mixture cool off the heat for 20 minutes.
16. Pour it over the cheesecake and serve.