Zutaten für Pecan Cheesecake
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 1/3 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 cup ground pecans
- 1/4 teaspoon salt
- 1/4 cup brown sugar
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Zubereitung von Pecan Cheesecake
- Preheat oven to 350°F (175°C).
- For the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined.
- Press the crust mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- While the crust is baking, prepare the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until combined.
- Beat in eggs one at a time, then stir in vanilla extract and salt.
- In a separate bowl, combine pecans and brown sugar. Stir until well combined.
- Pour the cheesecake filling over the baked crust. Sprinkle the pecan mixture evenly over the top.
- Bake for 70-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
185g
Fat
139g
Carbs
18g
