For the crust:
1 sleeve graham crackers, finely crushed
5 tbsp melted butter
¼ cup packed brown sugar
Pinch of salt
For the cheesecake:
3 (8 oz) blocks cream cheese, softened
1 cup packed brown sugar
3 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt
For the topping:
4 tbsp butter
½ cup packed brown sugar
½ tsp cinnamon
¼ cup heavy cream
1 ¾ cup whole or chopped pecans
Pinch of salt
Preheat the oven to 325°F.
Spray a 9-inch springform pan with cooking spray.
In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt to make the crust. Press the mixture into the bottom of the prepared pan.
In another bowl, beat cream cheese and brown sugar with a hand mixer until smooth. Add eggs one at a time, mixing well after each addition.
Stir in sour cream, flour, vanilla extract, and salt until fully combined. Pour the cheesecake mixture over the crust.
Wrap the bottom of the pan with aluminum foil and place it on a baking sheet. Bake for about 1 hour.
Once baked, slightly open the oven door and let the cheesecake cool inside the oven for 1 hour with the oven turned off.
Remove the cheesecake from the oven and let it cool in the fridge for at least 5 hours.
For the topping, melt butter and brown sugar in a skillet over low heat until it starts to bubble. Stir in cinnamon, heavy cream, pecans, and a pinch of salt. Mix well and let the mixture cool off the heat for 20 minutes.
Pour the topping over the cooled cheesecake and serve. Enjoy!
