Signature Cheesecake Recipe
Our original creamy cheesecake recipe with a buttery pecan crust. No topping included.
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
Prepare the Pecan Crust
Preheat your oven to 350°F (175°C). In a food processor, combine the pecan halves and graham cracker crumbs until finely ground. Transfer the mixture to a mixing bowl.
Melt the unsalted butter and add it to the crumb mixture along with the sugar. Mix until the ingredients are well combined and the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Gradually add the granulated sugar and continue to beat until combined. Then add the sour cream and vanilla extract, mixing well.
Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Finally, add the all-purpose flour and mix just until combined.
Baking the Cheesecake
Bake the Cheesecake
Pour the cheesecake filling over the cooled pecan crust in the springform pan. Smooth the top with a spatula.
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight before serving.
