• 1 cup chopped pecans
• ½ cup packed brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Directions:

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a greased 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then set aside.
2. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Pour the filling over the crust.
3. Bake the Cheesecake: Bake at 325°F (160°C) for 45-50 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight.
4. Prepare the Pecan Pie Topping: In a saucepan, melt butter and brown sugar over medium heat. Add heavy cream, chopped pecans, and vanilla extract. Cook, stirring, until the mixture thickens.
5. Assemble the Cheesecake: Pour the pecan pie topping over the chilled cheesecake, spreading it evenly. Return to the refrigerator for 1 hour to set.

How to Prepare:

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