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Ingredients
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Pecan Cheesecake
Method
Pecan Cheesecake
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter and mix until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan.
- 2
Make the cheesecake filling
In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Fold in the chopped pecans.
- 3
Bake the cheesecake
Pour the cheesecake filling over the prepared crust and smooth the top. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool.
- 4
Cool and serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Drizzle with espresso toffee sauce just before serving.