Description
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- ⅓ cup butter, melted
- ⅓ cup white sugar
- 3 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 3 eggs
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 475 degrees F (245 degrees C).
- Combine graham cracker crumbs
- 1/2 cup pecans
- butter
- and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
- Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs
- 1 at a time
- beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
- Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven
- open door slightly
- and let cake sit in oven for 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 12