Pecan Cheesecake Pie
Preheat the oven to 325 F levels.
Spray a 9-inch springform pan with cooking spray.
Combine graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.
Press the crust into the pan.
Beat cream cheese and brown sugar with a hand mixer in a bowl.
Add your eggs in one by one.
Add bitter cream, flour, vanilla, and salt. Combine.
Pour the combination into the pan with the crust.
Wrap the underside of the pan in aluminum foil and place it in your baking sheet.
Bake for an hour.
As soon as the cheesecake is completed baking, open the oven barely and let the cheesecake cool within the oven for one hour whereas it’s off.
Take the cheesecake out of the oven and let it cool within the fridge for no less than 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low warmth. Let it begin to bubble.
Add in cinnamon, heavy cream, pecans, and salt. Combine.
Let the combination cool off the warmth for 20 minutes.
Pour it over the cheesecake and serve.
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