Cheesecake Boo-Raj Recipe

Ingredients

• 4 cups graham crackers, ground into crumbs (2 celophane packages)
• 1 cup pecans, chopped finely
• 2/3 cup brown sugar
• 2 teaspoons cinnamon
• 1 cup butter, melted
• 3 lbs softened cream cheese
• 1 cup sugar
• 4 teaspoons fresh lemon juice
• 2 teaspoons pure vanilla extract
• 6 eggs
• 16 ounces sour cream
• 2 tablespoons sugar
• 1 tablespoon vanilla extract

Instructions

1. Use a 12-inch springform pan. If using a 10-inch pan, expect a little filling leftover.
2. Preheat the oven to 350 degrees Fahrenheit.
3. In a food processor, combine the graham crackers, melted butter, brown sugar, and chopped pecans until the mixture is nice and crumbly.
4. Press the crumb mixture into the bottom and up the sides of the springform pan, using a metal measuring cup to create an even layer.
5. In a stand mixer, whip the 3 lbs of softened cream cheese until smooth and free of lumps, then add 1 cup sugar, 4 teaspoons lemon juice, and 2 teaspoons vanilla extract, mixing until well combined.
6. Add the 6 eggs one at a time, making sure each is fully incorporated before adding the next.
7. Place the springform pan on top of a rimmed baking sheet to catch any drips of melted butter during baking.
8. Pour the cream cheese filling into the prepared crust. If there’s extra filling, pour it into a separate cake pan for a little sample.
9. Bake in the preheated oven until the cheesecake shows a few cracks and is not jiggly in the center, approximately 70 minutes—start checking at 45-50 minutes to avoid overbaking.
10. Once baked, remove the cheesecake from the oven and let it cool for several minutes while keeping the oven on.
11. In a separate bowl, combine the topping ingredients and pour over the warm cheesecake, tilting the pan to ensure it spreads to the edges.
12. Return the cheesecake to the oven for an additional 20 minutes.
13. Remove from the oven and allow to cool to room temperature before chilling in the refrigerator for 4 to 5 hours. Serve when ready.