Pecan Pie Cheesecake

Ingredients:

For the cheesecake filling:

For the crust:

For the pecan pie topping:

Instructions:

Preheat the oven to 325ºF and grease an 8″ or 9″ springform pan with cooking spray.
Make the cheesecake filling: In a large bowl, beat together cream cheese and brown sugar until smooth using a hand or stand mixer. Add eggs one at a time, then stir in sour cream, flour, vanilla, and salt until combined.
Make the crust: In a large bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Press the mixture evenly into the bottom of the prepared springform pan.
Assemble the cheesecake: Pour the filling over the crust. Wrap the bottom of the pan in aluminum foil and place it on a baking sheet. If you prefer a water bath, place the wrapped pan in a larger pan, then pour in enough boiling water to come halfway up the side of the cheesecake pan. Bake for about 1 hour 30 minutes, until the center is only slightly jiggly.
Cool the cheesecake: Turn off the oven, prop the door open, and allow the cheesecake to cool in the oven for 1 hour. Remove the foil and refrigerate for at least 5 hours or overnight.
Make the pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, pecans, and salt until well coated. Remove from heat and let it cool and thicken slightly (the topping can be made up to 1 hour in advance).
Assemble and serve: Release the cheesecake from the springform pan, then spoon the cooled pecan pie topping over the cheesecake. Slice and serve!

Notes:

The cheesecake can be made a day ahead for easier prep.
Ensure to cool the pecan pie topping to room temperature before placing it on the cheesecake to avoid it becoming too hard.
To add extra texture, chop the pecans coarsely for a crunchier topping!

Nutrition (per serving):
Estimation for 12 servings

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