Ingredients:
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Directions:
Mix together the cracker crumbs, ground pecans, 3 tablespoons brown sugar and melted butter; the crumbs will not form a solid mass. Press into the bottom and up the sides of an ungreased 9-inch springform pan. The crust does not have to go all the way up. Bake 8 minutes at 350 degrees. Let cool.
Cream the 1 1/4 cups sugar and cheeses together. Add the lemon juice and 1 teaspoon vanilla, mixing at medium speed until well blended. Beat in the eggs, 1 at a time, until the mixture is smooth. Set aside.
In a heavy saucepan, melt the remaining butter over low heat. As soon as the butter is melted, without allowing it to brown, add the remaining brown sugar, cream, and corn syrup. When the sugar is dissolved and the mixture is smooth, add the chopped pecans. Cook over medium heat, stirring constantly, for 3 minutes. Remove from heat and add 1/2 teaspoon vanilla. Pour one-third of the filling into the crust. Drizzle one-third of the syrup over the filling in a thin stream (you don't want to form a solid layer of syrup, but create a ripple effect). Add another third of the filling and drizzle more syrup over it. Repeat with remaining filling and syrup.
Bake at 350 degrees until the top of cake is light gold, about 1 hour. Let the cake cool at room temperature, the remove the outside ring and refrigerate.
Whisk together the sour cream, powdered sugar and remaining vanilla. Spread over the top of the cooled cheesecake and garnish with the sugared pecans. |
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