Pecan Cheesecake

A fluffy cheesecake with a sour cream topping and delicious pecans

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Servings

  • 1 pkg. (9) graham crackers, crushed

  • ½ cup butter, melted

  • ¾ cup pecans, chopped

  • Dash of nutmeg

  • 2-8 oz. pkg cream cheese

  • 1 egg

  • ½ cup sour cream

  • Juice of 1 lemon

  • ¼ cup honey

  • ¼ cup sugar

  • 1 tsp. vanilla

  • ½ cup pecans coarsely chopped

  • 1 cup sour cream

  • 3 Tbsp. sugar

  • Dash of nutmeg

  • 1 tsp. vanilla

Instructions

Mix crust ingredients together and press into a cheesecake pan; chill 10 minutes. Beat cream cheese until fluffy. Add egg, sour cream, lemon juice, honey, and sugar; beat well. Add vanilla and pecans; mix well. Pour into crust and bake at 350°F for 20 minutes. Remove from oven, turn heat to 375°. Let cake sit outside oven for 10 minutes. Add topping and put back into oven for 25-30 minutes or until middle is somewhat set. Remove from oven and chill.