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  1. Preheat oven to 325
  2. In a large bowl, crush 2 cups of graham crackers into powder (a mortar works really well here). Add in 1/3 cup of melted butter and mix together. Pour crumbs into a springform pan and press firmly into the bottom of the pan. Put base into a fridge to chill for 1 - 2 hours.
  3. In a mixing bowl, drop in 16 oz of softened cream cheese. Add in 3/4 cups of sugar and 1/4 cup of whole milk. Blend together until a batter forms.
  4. Add in 1/2 cup sour cream, 2 tbsp flour, 2 tsp vanilla extract, and 2 whole eggs. Blend together until everything has been well combined. Pour batter over your chilled crust and place in the oven for 1 hour.
  5. While the cheesecake cooks... Warm a saucepan over medium-low heat
  6. Mix together 1 cup brown sugar and 1/4 cup corn starch. Pour into saucepan and add 4 egg yolks, 2/3 cup Vitafiber, and 1/2 cup of warm heavy cream. Whisk together.
  7. Bring saucepan contents to a boil, lower heat and add 4 tbsp butter, and 1 tsp vanilla. Whisk together and remove from heat.
  8. Pour 2 cups of chopped pecans into your saucepan and mix thoroughly.
  9. Remove cheesecake from oven and let the cake, and your topping, cool.
  10. Once fully cooled, add your topping to your cake. Spread evenly and place in the fridge to cool for a minimum of 3 hours.
  11. When you're ready to serve, release spring foam clips and place cake on a platter.

For the Crust

  • 2 cups of graham crackers
  • 1/3 cup melted butter
For the Cheesecake
  • 16oz cream cheese
  • 3/4 cup white sugar
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • 2 tbsp white flour
  • 2 tsp vanilla extract
  • 2 eggs
For the Glaze
  • 1 cup brown sugar
  • 1/4 cup corn starch
  • 4 egg yolks
  • 2/3 cup Vitafiber syrup
  • 1/2 cup heavy cream
  • 2 cups chopped pecans


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