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Export 7 ingredients for grocery delivery
Step 1
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.
Step 2
Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
Step 3
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.
Step 4
Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Step 5
Add the granulated sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Step 6
Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
You can garnish the cake with desired toppings such as dollops of whipped cream and berries, or enjoy plain.
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