Pecan Cheesecake Pie

Ingredients

For the crust

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

the cheesecake

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

the topping

• 4 tablespoons butter
• ½ cup brown sugar, packed
• ½ teaspoon cinnamon
• ¼ cup heavy cream
• 1 ¾ cup whole or chopped pecans
• pinch of salt

How to make walnut cheesecake

Preheat the oven to 325 F.
Spray a 9-inch springform pan with cooking spray.
Mix graham crackers, butter, sugar and salt in a bowl to form a crust.
Press the crust into the pan.Mix cream cheese and brown sugar in a bowl with a hand mixer.
Add the eggs one at a time.
Add sour cream, flour, vanilla and salt. Mix.
Pour the mixture into the mold with the base.Wrap the bottom of the pan in aluminum foil and place it on the baking sheet.
Bake for one hour.
Once the cheesecake is ready, open the oven slightly and let the cheesecake cool in the switched off oven for an hour.
Remove the cheesecake from the oven and let it cool in the refrigerator for at least 5 hours.
Make your dressing by melting butter and brown sugar in a skillet over low heat.Let it start to bubble.
Add cinnamon, cream, walnuts and salt. Mix.
Allow the mixture to cool off the heat for 20 minutes.
Pour over the cheesecake and serve.

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