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Preheat oven to 350 degrees. Line a 9x13-inch pan with aluminum foil or parchment paper and spray lightly with cooking spray.
Make the crust. Stir together the graham cracker crumbs, sugar, and melted butter.
Transfer mixture to prepared pan, pressing it evenly into the bottom.Bake for 8 minutes. Remove from oven and let it cool while you make the cheesecake filling.
Place cream cheese in a large bowl and use a hand-held mixer to beat it until smooth and creamy.
In a small bowl, whisk together flour and sugar. Gradually beat it into the cream cheese.
Beat eggs in one at a time and then beat the vanilla in. Spread mixture over the crust.Bake for 23 to 25 minutes. Let cool while you make the pecan pie topping.
In a medium bowl, whisk together the brown sugar, 3 eggs, melted butter, corn syrup and salt until combined well. Stir in the pecans.Gently pour mixture over the cheesecake layer. Bake for 35 minutes. Cool completely in pan.
Refrigerate for at least 4 hours or overnight.Lift up on the sides of the foil or parchment paper and remove from the pan. Cut into squares.