Pie Crust Recipe with Pecans
Get your oven ready by preheating it to 325 F.
Cooking spray a 9-inch springform pan.
Pour the crust mixture into a mixing basin and stir in the graham crackers, butter, sugar, and salt.
Firmly press the crust onto the pan.
In a mixing basin, use a hand mixer to combine the brown sugar and cream cheese.
Crack each egg into the mixture one by one.
Combine the sour cream, flour, vanilla extract, and salt. Mix.
Transfer the mixture to the crust-lined pan.
Before placing the pan on the baking sheet, wrap the base with aluminum foil.
Poach for one hour.
Let the cheesecake cool in the oven for an hour after baking, with the oven door slightly ajar.
After removing the cheesecake from the oven, set it aside to cool in the refrigerator for a minimum of five hours.
To prepare the topping, gently melt the brown sugar and butter in a pan over low heat. Allow it to begin bubbling.
Toss in the salt, nuts, cinnamon, and heavy cream. Mix.
Remove the pan from the heat and set aside to cool for 20 minutes.
Prior to serving, drizzle it over the cheesecake.
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