Prep Time: 5 Min
Cook Time: 3 Min
– Light Corn Syrup – brown sugar – Unsalted Butter – Salt – vanilla extract – heavy cream
in a bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the baking dish.
Press the graham cracker firmly into the pan so it forms an even layer.
Add the cream cheese, sugar and vanilla extract. Beat this together until it is well combined.
Next, add the eggs one at a time. Make sure to beat the mixture between each addition.
Finally, pour the cheesecake mixture on top of the crust. Spread this out so it forms an even layer.
Add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream. Bring this to a boil.
Cook for 1 minute. Add the chopped pecans. Just pour this mixture over the cheesecake layer
Put in the oven for 40 to 45 minutes until the cheesecake is set and the pecan layer is golden brown.
Next, refrigerate the cheesecake for 3 hours.
After it has chilled in the fridge, slice and enjoy!
Slice these with a plastic knife to help make clean lines
Make these the night before serving to save time on the day you need to serve them.
It is helpful to use a small food processor and it gets the graham crackers really fine