Directions
- 1Mix the crust ingredients (crushed graham crackers, 1/4 cup sugar, 1/2 cup melted unsalted butter) until combined.
- 2Press the mixture into the bottom of a 10-inch spring-form pan and set aside.
- 3In a large bowl, beat the cheesecake ingredients (16 oz softened cream cheese, 2/3 cup sugar, 1/3 cup sour cream, 1 tbsp all-purpose flour, 2 eggs room temp, 2 tsp vanilla, 1/4 tsp salt) until smooth and creamy.
- 4Pour the cheesecake mixture on top of the crust.
- 5Bake at 350 degrees Fahrenheit for 30-45 minutes.
- 6Let it cool, then chill in the refrigerator for 1 hour.
- 7Melt the butter, sugar, pecans, and salt in a saucepan over medium heat while stirring.
- 8Once it comes to a simmer, continue stirring for 3-4 minutes.
- 9Remove from heat and add in the heavy cream and vanilla.
- 10Mix until combined.
- 11Put back on the heat and let it simmer for 2-3 minutes until thickened.
- 12Let the mixture cool before pouring over the cheesecake.
- 13Refrigerate at least 1 hour before serving.
Ingredients
- 2 sleeves crushed graham crackers
- 0.25 cup sugar
- 0.5 cup melted unsalted butter
- 16 oz softened cream cheese
- 0.66 cup sugar
- 0.33 cup sour cream
- 1 TBSP all-purpose flour
- 2 eggs, room temp
- 2 tsp vanilla
- 0.25 tsp salt
- 6 TBSP unsalted butter
- 0.33 cup brown sugar
- 2 cups chopped pecans
- 1 pinch salt
- 0.5 cup heavy cream
- 1 tsp vanilla
Equipment
large bowl10 inch spring-form pansaucepanelectric mixerwooden spoon
Tips
- Refrigerate the cheesecake for at least 1 hour before serving.
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