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.
PREPARATION TIME:
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- ⅓ cup butter, melted
- ⅓ cup white sugar
Cake:
- 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
Directions:
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Preheat oven to 475 degrees F (245 degrees C).
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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.
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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.
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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.
Nutrition Facts (per serving)
| 534 | Calories |
| 45g | Fat |
| 27g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 534 | |
| % Daily Value * | |
| Total Fat 45g | 57% |
| Saturated Fat 22g | 110% |
| Cholesterol 139mg | 46% |
| Sodium 304mg | 13% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 2g | 6% |
| Total Sugars 18g | |
| Protein 9g | 18% |
| Vitamin C 1mg | 1% |
| Calcium 110mg | 8% |
| Iron 2mg | 9% |
| Potassium 211mg | 4% |
