Ingredients
\nFor the crust<\/p>\n
1 sleeve graham crackers, finely crushed<\/p>\n
5 tbsp melted butter<\/p>\n
\u00bc cup brown sugar, packed<\/p>\n
Pinch of salt<\/p>\n
For the cheesecake<\/p>\n
3 (8 oz). blocks cream cheese, softened<\/p>\n
1 cup brown sugar, packed<\/p>\n
3 large eggs<\/p>\n
\u00bc cup sour cream<\/p>\n
2 tbsp all-purpose flour<\/p>\n
1 tsp vanilla extract<\/p>\n
\u00bc tsp salt<\/p>\n
For the topping<\/p>\n
4 tbsp butter<\/p>\n
\u00bd cup brown sugar, packed<\/p>\n
\u00bd tsp cinnamon<\/p>\n
\u00bc cup heavy cream<\/p>\n
1 \u00be cup whole or chopped pecans<\/p>\n
Pinch of salt<\/p>\n
How To Make Pecan Cheesecake Pie<\/p>\n
Preheat the oven to 325 F degrees.<\/p>\n
Spray a 9-inch springform pan with cooking spray.<\/p>\n
Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.<\/p>\n
Press the crust into the pan.<\/p>\n
Beat cream cheese and brown sugar with a hand mixer in a bowl.<\/p>\n
Add your eggs in one at a time.<\/p>\n
Add sour cream, flour, vanilla, and salt. Mix.<\/p>\n
Pour the mixture into the pan with the crust.<\/p>\n
Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.<\/p>\n
Bake for an hour.<\/p>\n
Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it\u2019s off.<\/p>\n
Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.<\/p>\n
Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.<\/p>\n
Add in cinnamon, heavy cream, pecans, and salt. Mix.<\/p>\n
Let the mixture cool off the heat for 20 minutes.<\/p>\n
Pour it over the cheesecake and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients For the crust 1 sleeve graham crackers, finely crushed 5 tbsp melted butter \u00bc cup brown sugar, packed Pinch of salt For the cheesecake 3 (8 oz). blocks cream cheese, softened 1 cup brown sugar, packed 3 large eggs \u00bc cup sour cream 2 tbsp all-purpose flour 1 tsp vanilla extract \u00bc tsp salt … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":2914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/2913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=2913"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/2913\/revisions"}],"predecessor-version":[{"id":2915,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/2913\/revisions\/2915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/2914"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=2913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=2913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=2913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}