• 16-18 Graham crackers

• 1 cup toasted pecans

• 1/4 cup granulated sugar

• 5 tbsp unsalted butter (melted)


• 2 1/2 lbs cream cheese (at room temperature)

• 1 3/4 cups sugar

• 1/2 tsp salt

• 3/4 cup sour cream

• 2 tsp vanilla extract

• 3 tbsp all-purpose flour

• 5 eggs



Prepare a food processor.

Add 16-18 Graham crackers into the processor.

Add 1 cup of toasted pecans and 1/4 cup granulated sugar.

Push until fine crumbles form.

Gradually add 5 tbsp of melted unsalted butter into the mixture while blending.

Once well incorporated, transfer into a springform pan.

Spread evenly, then work along the sides and the bottom to form a crust.

Place it inside the oven and bake for 10 minutes at 350 F.

Once done, remove from the oven.

Set aside.


Prepare a mixer.

Add 2 1/2 lbs of cream cheese and mix.

While it is mixing, add 1 3/4 cups of sugar.

Continue mixing, then add 2/2 tsp salt and 3/4 cup sour cream.

Mix until well blended.

Add 2 tsp of vanilla extract, then mix again.

Sift in 3 tbsp all-purpose flour into the mixture.

Mix until flour is well blended.

Add one egg at a time while mixing.

Once the filling is smooth and creamy, transfer the filling into the crust.

Spread evenly.

Put it in the oven and bake for 10 minutes at 350 F.

After 10 minutes, reduce the temperature to 300 F and continue to bake for 40 minutes.

Once done, remove from the oven.

Garnish with berries and whipped cream.

Cut the cake into equal slices.

Serve and enjoy!

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