Ingredients
Scale
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
3 (8-ounce) packages Full-fat cream cheese, softened
1 ½ cups Granulated sugar
2 tablespoons All-purpose flour
¾ cup Sour cream, room temperature
3 Large eggs, room temperature
1 ½ teaspoons Pure vanilla extract
1 cup Pecan halves, chopped
¾ cup Toffee bits
¼ cup Unsalted butter
½ cup Brown sugar, packed
¼ cup Heavy cream
Instructions
- Prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter, then pressing into a springform pan and baking for 10 minutes
- Beat cream cheese until smooth, gradually adding sugar and flour, then incorporate sour cream and vanilla before adding eggs one at a time
- Wrap the springform pan in foil, pour the batter over the crust, and bake in a water bath at 325°F for 60-75 minutes
- Cool the cheesecake in the oven, then chill in the refrigerator for at least 6 hours
- Prepare the topping by melting butter, stirring in brown sugar and cream, then mixing in pecans and toffee bits
- Pour the topping over the cooled cheesecake and serve
Notes
Using room temperature ingredients ensures a smooth batter.
Do not skip the water bath to avoid cracks in the cheesecake.
Chill thoroughly for best flavor and texture.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 45 g
- Sodium: 350 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 180 mg