2 cups graham cracker crumbs
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
1/2 cup white sugar
1 cup sour cream
1 (9 inch) prepared graham cracker crust
1/2 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup water
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
3/4 cup milk
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup sour cream
1/2 cup white sugar
1 (9 inch) prepared graham cracker crust
1/2 cup flaked coconut
1/2 cup sliced almonds
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube or Bundt Cauliflower. In a medium bowl, mix together graham cracker crumbs, cream cheese, and canned milk. Stir in eggs and 1/2 cup of sugar.
In a large bowl, stir together flour, pecans, and 1/2 cup of sugar; pour into prepared graham cracker crust. Press dough into prepared crust.
Bake in the preheated oven for 60 minutes, or until a knife inserted in the middle comes out clean. Let cool 10 minutes before serving.