Instructions:
1. Preheat the Oven
Preheat your oven to 325°F (163°C).
Spray a 9-inch springform pan with cooking spray.
2. Make the Crust
In a bowl, mix:
Finely crushed graham crackers
Melted butter
Brown sugar
Salt
Press the mixture evenly into the bottom of the springform pan.
3. Prepare the Cheesecake Filling
Beat softened cream cheese and brown sugar until smooth.
Add eggs one at a time, mixing well after each.
Mix in sour cream, flour, vanilla, and salt until just combined.
Pour the mixture over the prepared crust.
4. Bake
Wrap the bottom of the springform pan in aluminum foil and place it on a baking sheet.
Bake for 1 hour.
Once baked, turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour.
Transfer to the refrigerator and chill for at least 5 hours.
5. Make the Pecan Topping
In a skillet, melt butter and brown sugar over low heat until it begins to bubble.
Add cinnamon, heavy cream, pecans, and a pinch of salt. Stir well.
Let the mixture cool for 20 minutes off the heat.
6. Finish and Serve
Pour the cooled pecan topping over the chilled cheesecake.
Slice and serve!
This dessert is a decadent fusion of two beloved classics—every bite is pure bliss.
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