Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 24 oz Cream cheese, softened
- 1 cup Granulated sugar
- 3 large Eggs
- 1/4 cup Sour cream
- 1 tsp Vanilla extract
- 1 cup Brown sugar
- 1/2 cup Heavy cream
- 4 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 1/2 cups Pecans, chopped
Instructions
- Preheat oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into pan. Bake 10 minutes. Set aside to cool.
- Beat cream cheese until smooth. Add 1 cup sugar and mix. Beat in eggs one at a time. Blend in sour cream and 1 tsp vanilla.
- Pour batter over crust and smooth top. Bake 50–60 minutes until center is set but slightly jiggly.
- Turn off oven, let cheesecake cool with door ajar 1 hour. Then cool to room temperature and refrigerate 4+ hours (preferably overnight).
- In saucepan, combine 1 cup brown sugar, 1/2 cup heavy cream, and 4 tbsp butter. Simmer 3–4 minutes until thickened. Remove from heat, stir in 1 tsp vanilla and pecans. Cool slightly.
- Spread pecan topping over chilled cheesecake. Slice and serve.
Notes
- Use room temperature cream cheese and eggs for smoother cheesecake.
- Do not overmix the filling to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American