1/2 cup brown sugar
1/2 cup brown sugar cream cheese
1 egg
3/4 cup apple cider vinegar
1 cup chopped pecans
Line a 9 inch springform pan pan with parchment paper. Combine brown sugar and 1/2 cup brown sugar cream cheese. Pour filling over cream cheese in springform pan. Refrigerate for about 2 hours.
When mixture is cool, press mixture into bottom and 2 inches up side of unbaked pie crust. Bake in preheated oven for 30 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake an additional 10 to 12 minutes for a coquito/orange color. Cool completely before removing foil. Serve immediately.