Incredibly indulgent, this pecan pie cheesecake consists of buttery nutty crust, super tall cheesecake & rich pecan pie topping!
Combine graham crackers & pecans in a food processor & pulse until fine crumbs. Pour in melted butter & pulse again until the mixture is wet-sand-like texture.
Transfer the mixture into the prepared pan. Then evenly spread & press the crust mixture. Refrigerate while you prepare the filling.
In a mixing bowl with paddle attachment, combine cream cheese & sugar & mix until nice & smooth, about 1 min.
Add eggs one at a time, mixing well before adding the next egg. Add sour cream & mix until incorporated. Stir in vanilla extract & salt. Mix until nice & smooth.
Bake for 75-90 mins. Turn off the heat, open the oven door & cool the cheesecake in the oven for 1-2 hours.
In a medium saucepan, melt the butter over medium heat. Add pecans & cook for 5 mins, stirring frequently. Butter should turn light brown.
In a bowl , beat heavy cream until soft peaks. Add sugar & whip until hard peaks. Transfer into a pastry bag with round tip & pipe it.