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
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- 1/3 cup butter, melted
- 1/3 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
Step 1
Preheat oven to 475 degrees F (245 degrees C).
Step 2
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.
Step 3
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.
Step 4
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 534 | |
% Daily Value * | |
Total Fat45g | 57% |
Saturated Fat22g | 110% |
Cholesterol139mg | 46% |
Sodium304mg | 13% |
Total Carbohydrate27g | 10% |
Dietary Fiber2g | 6% |
Total Sugars18g | |
Protein9g | |
Vitamin C1mg | 3% |
Calcium110mg | 8% |
Iron2mg | 9% |
Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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