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Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1 ⁄2 cup unsalted butter, melted and cooled
- 1 tablespoon sugar
- 1 ⁄2 teaspoon ground cinnamon
- Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup firmly packed dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 (16-ounce) container sour cream
- 3 ⁄4 cup chopped pecans
- Topping:
- 1 1⁄4 cups pecan halves
- 1 (12.25-ounce) jar caramel ice-cream topping
Details
Servings 9
Cooking time 1mins
Preparation
Step 1
Preheat oven to 325°. Lightly grease a 9-inch springform pan; set aside.
In a small bowl, combine graham cracker crumbs, butter, sugar, and cinnamon, stirring to combine. Press crust into bottom and up sides of prepared pan. Refrigerate crust while preparing filling.
In a large bowl, combine cream cheese and dark brown sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream until combined. Stir in pecans. Pour filling into prepared crust.
Place cheesecake in a large roasting pan; add hot water to roasting pan to a depth of 1 inch. Bake for 1 hour. Remove cheesecake from water bath, and let cool completely. Refrigerate for at least 4 hours before serving.
Top with pecan halves, and drizzle with caramel topping.
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