Enjoy the spoils of a fresh dessert and bake it over pecan. Creamy, scratch-made cheesecake with a crumbly graham cracker crust, baked and topped with a fresh berry compote will send your tastebuds into a heavenly tailspin.
12 crushed graham crackers or your favorite cookies
1/4 Cup brown sugar
1/8 Teaspoon cinnamon
5 Tablespoon butter, softened
2 1/2 Pound cream cheese
1/2 Cup sour cream
1 Cup sugar
6 Whole eggs
1 Tablespoon vanilla
1/4 Cup water
2 Cup fresh raspberries
1 Cup blueberries
1 Cup blackberries
2 Teaspoon lemon juice
1 Pinch salt
2 Tablespoon butter
12 crushed graham crackers or your favorite cookies
1/4 Cup brown sugar
1/8 Teaspoon cinnamon
5 Tablespoon butter, softened
2 1/2 Pound cream cheese
1/2 Cup sour cream
1/2 Cup sugar
6 Whole eggs
1 Tablespoon vanilla
1/2 Cup sugar
1/4 Cup water
2 Cup fresh raspberries
1 Cup blueberries
1 Cup blackberries
2 Teaspoon lemon juice
1 Pinch salt
2 Tablespoon butter