Ingredients
- ~For CRUST:
- 7 whole graham crackers
- 1/2 cup chopped pecans, toasted
- 6 tablespoons butter, melted
- ~For FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 2 cups (16 ounces) sour cream
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1 tablespoon vanilla extract
- 5 eggs, lightly beaten
- ~For TOPPING:
- 1 cup sugar
- 1/4 cup water
- 1 cup heavy whipping cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves, toasted
Preparation
Step 1
* Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
* In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes.
* In a large bowl, beat cream cheese and sugar until smooth.
* Beat in the sour cream, flour, milk and vanilla.
* Add eggs, beating on low speed just until combined.
* Pour over crust.
* Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
* Bake at 325° for 75-80 minutes or until center is almost set and top appears dull.
* Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
* Chill.
* For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt.
* Cook without stirring until dark reddish brown, about 15 minutes.
* Reduce heat to low; gradually whisk in cream.
* Cook and stir over medium heat until a candy thermometer reads 225°.
* Remove from the heat; stir in butter and vanilla.
& Cool to room temperature.
* Spread topping evenly over cheesecake (do not scrape sides of pan).
* Garnish with pecan halves.
* Refrigerate overnight.
* Remove sides of pan.