Crust:
- 1 sleeve graham crackers, or 1 cup graham cracker crumbs
- 1/2 stick butter (4 tbls)
Cheesecake:
- 2 blocks cream cheese (8 oz each)
- 1 cup brown sugar
- 2 tbsp flour
- 2/3 cup sour cream
- 4 eggs
- 1.5 tsp vanilla extract
- Topping:
- 1 cup brown sugar
- 1/2 stick butter (4 tbls)
- 1/4 cup heavy cream
- 1 cup crushed/chopped pecans
How to Make It
- Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
- Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
- Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
- Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
- Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes.
- Remove from heat, let cool for 5 minutes, then spread over cheesecake.
- Serve warm or cooled.
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