Pecan Pie Cheesecake

" Take a look !! Take your pecan pie to the next level. You can make toppings up to an hour beforehand and remain at room temperature. But don't cool it down or the butter will harden!

YIELDS:
8
PREPARATION TIME:
0 HOURS 25 MINUTES
TOTAL TIME:
5 HOURS 55 MINUTES

INGREDIENTSFOR CHEESECAKE

• Cooking spray, for the pan
• 3 ounces of 8 ounce cream cheese, softened
• 1 c. Brown sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tbsp. all-purpose flour
• 1 teaspoon. pure vanilla extract
• 1/4 tsp. halal salt

FOR LEVELS

• 1 graham cracker sleeve, finely ground
• 5 tablespoons. melted butter
• 1/4 c. Brown sugar
• a pinch of halal salt

FOR PIECE PIE TOPPING

• 4 tbsp. butter
• 1/2 c. Brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 c. thick cream
• 1 3/4 c. whole or chopped pecans
• a pinch of halal salt

DIRECTION

• Preheat the oven to 325º and grease a 8 "or 9" spring pan with a cooking spray. Make the contents of cheesecake: In a large bowl using a hand mixer or stand mixer using a paddle attachment, shake the cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla and salt.
• Make crust: In a large bowl, mix the graham crackers, melted butter, brown sugar and salt. Press the mixture into the pan that has been prepared.
• Pour the filling on the crust. Wrap the bottom of the pan in aluminum foil and place it on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap the bottom of the pan and place it in a deep baking pan. Pour in enough boiling water to appear in the middle of the pan.) Bake until the center of the cheesecake is only slightly turbulent, about 1 hour 30 minute. Turn off the heat, prop the oven door open, and let the cheesecake cool in the oven, 1 hour, then remove the aluminum foil and cool the cheesecake in the pan until it is firm, at least 5 hours and until overnight.
• Before serving, make a pecan pie topping: In a nonstick skillet over low heat, melt the butter and brown sugar until bubbly (keep hot low to avoid burning butter). Stir in cinnamon, thick cream, pecans, and salt until completely coated, then remove from heat and allow to cool and slightly thicken. (You can make the topping up to an hour beforehand and keep it at room temperature; don't cool it because the butter will harden.)
• Remove the springform pan from the cheesecake and spoon the cold pecan pie topping. Serve.

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