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3 eggs
1 cup granulated sugar
½ cup sour cream
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
¼ teaspoon salt
For the pecan topping:
1 cup chopped pecans
⅓ cup light brown sugar
¼ cup butter
¼ cup heavy cream
½ teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs, melted butter, and brown sugar for the crust. Press firmly into the pan and freeze.
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