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Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form a crust.
Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until smooth.
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake the Cheesecake:
Bake the cheesecake at 325°F (165°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the Pecan Pie Topping:
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