Ingredients:
For the crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
For the filling:
Four packets (8 oz each) of softened cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs
For the pecan topping:
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream
1 and 1/2 cups pecans, chopped
Directions:
For the crust:
Mix graham cracker crumbs, brown sugar, and melted butter until well combined.
In a 9-inch springform pan that has been oiled, press the mixture into the bottom.
Bake at 325°F for 10 minutes, then cool.
For the filling:
Smoothly beat cream cheese and powdered sugar together.
Mix in sour cream and vanilla. Add eggs one at a time, beating just until blended.
Pour the filling over the crust and bake at 325°F for 60 minutes.
After turning off the oven, leave the door slightly ajar and let the cheesecake an hour to cool within.
For the pecan topping:
Heat a pot with butter, brown sugar, and heavy cream over medium heat. Mix the ingredients until it becomes smooth and the sugar melts.
Stir in pecans and cook for an additional 2-3 minutes.
Pour the pecan topping over the cooled cheesecake and refrigerate for at least 4 hours.
Prep Time: 30 minutes
Cooking Time: 70 minutes
Total Time: 5 hours
Enjoy your dreamy homemade Pecan Pie Cheesecake!