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Add Graham crackers, salt, and toasted pecans to your food processor and pulse until broken into small pieces. Add brown sugar and cinnamon then pulse until mixed in completely.
Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made.
Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the granulated sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
In a separate bowl add the cream and vanilla then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
Pour the batter into the 10 inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
You can garnish the cake with desired toppings such as dollops of whipped cream and berries, or enjoy plain.