Creamy Cheesecake With Pecan Crust And Sour Cream Topping Recipe

Name: Creamy Cheesecake With Pecan Crust And Sour Cream Topping
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup chopped pecans; ¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling), ¼ cup granulated sugar (for topping); Unsalted Butter; 3 (8-ounce) packages cream cheese, softened; 1 cup sour cream (for filling), ½ cup sour cream (for topping); 4 large eggs; Lemon, Zest Of; Vanilla Beans; Vanilla Extract

Indulge in this irresistible Creamy Pecan Cheesecake, a classic dessert elevated with a crunchy pecan crust and a tangy sour cream topping. This recipe, perfected over time, boasts a rich, creamy filling and a delightful textural contrast that will leave you craving more. The prep time is well worth the wait – it's the perfect show-stopping dessert for any occasion! Prepare it up to three days ahead for effortless entertaining.

Prep Time 45 mins

Cook Time 105 mins

Calories 615.5 kcal

Protein 17g

Rating 5.0 (1 Reviews)

Creamy Cheesecake With Pecan Crust And Sour Cream Topping

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Cheesecake With Pecan Crust And Sour Cream Topping

1 ½ cups graham cracker crumbs
½ cup chopped pecans
¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling), ¼ cup granulated sugar (for topping)
Unsalted Butter
3 (8-ounce) packages cream cheese, softened
1 cup sour cream (for filling), ½ cup sour cream (for topping)
4 large eggs
Lemon, Zest Of
Vanilla Beans
Vanilla Extract

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How to Make Creamy Cheesecake With Pecan Crust And Sour Cream Topping

Preheat oven to 350°F (175°C).
Make the crust: In a food processor, pulse 1 ½ cups graham cracker crumbs until finely ground. Alternatively, crush graham crackers in a zip-top bag using a rolling pin.
Add ½ cup chopped pecans and ¼ cup granulated sugar to the graham cracker crumbs. Mix well.
Stir in 6 tablespoons (3 ounces) melted unsalted butter until evenly combined.
Lightly butter a 9-inch springform pan.
Press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan.
Bake for 10 minutes. Let cool completely.
Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 cup sour cream on low speed until smooth and creamy.
Gradually beat in 1 ½ cups granulated sugar until fully incorporated.
Beat in 4 large eggs one at a time, mixing well after each addition.
Stir in 1 tablespoon lemon zest and 1 teaspoon vanilla extract (or the seeds of ½ vanilla bean).
Pour the filling into the cooled crust.
Bake for 45-50 minutes, or until the center is just set.
Let cool for 15 minutes.
Make the topping: In a small bowl, whisk together ½ cup sour cream, ¼ cup granulated sugar, and ½ teaspoon vanilla extract.
Increase oven temperature to 425°F (220°C).
Spread the sour cream topping evenly over the cheesecake, ensuring it doesn't drip over the crust.
Bake for 8 minutes, or until the topping is lightly golden and set.
Remove from oven and let cool completely to room temperature.
Refrigerate for at least 2 hours (preferably overnight) before serving. Remove the sides of the springform pan before serving.