Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Pecans, chopped: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. Gently fold in 3/4 cup of the chopped pecans.
- Step 4: Pour the cheesecake batter over the prepared crust.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight. Before serving, sprinkle the remaining 1/4 cup of chopped pecans on top.
Notes
- For optimal flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- While not typically reheated, a small slice can be brought to room temperature for about 30 minutes to enhance its creamy texture.
- Serve each slice with a dollop of whipped cream and a drizzle of caramel sauce to complement the buttery pecan flavor.
- To prevent cracks, try using a water bath while baking; this helps ensure even heat distribution and a smoother cheesecake surface.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American