This rich, crowd-pleasing dessert brings together two favorites: creamy cheesecake and sweet, nutty pecan pie. A buttery graham cracker crust holds a smooth brown sugar cheesecake filling, all topped with a gooey caramel pecan layer. It’s indulgent, unforgettable, and perfect for any celebration. Ingredients Crust: 1 sleeve graham crackers, crushed (about 1½ cups), 5 tbsp melted butter, ¼ cup brown sugar, Pinch of salt,Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened, 1 cup brown sugar, 3 large eggs, ¼ cup sour cream, 2 tbsp flour, 1 tsp vanilla extract, ¼ tsp salt, Pecan Topping: 4 tbsp butter, ½ cup brown sugar, ½ tsp cinnamon, ¼ cup heavy cream, 1¾ cups pecans (chopped or whole), Pinch of salt, InstructionsPreheat & Prep Pan:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Make the Crust: Mix crushed graham crackers, butter, brown sugar, and salt. Press into pan and set aside. Cheesecake Filling: Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt. Pour into crust. Bake:

Wrap the pan’s bottom in foil. Bake for 1 hour, then turn off oven, crack the door, and let cool for 1 hour inside. Chill for at least 5 hours or overnight. Pecan Topping: In a skillet, melt butter and brown sugar until bubbling. Stir in cinnamon, cream, pecans, and salt. Simmer briefly, then cool 20 minutes. Finish & Serve: Release cheesecake from pan and spoon pecan topping over the top. Slice and enjoy!