Signature Cheesecake Whole Recipe

Preheat your oven to 350°F (175°C).

In a food processor, combine the pecan nuts, graham cracker crumbs, granulated sugar, and salt. Pulse until the nuts are finely chopped and everything is well mixed.

Melt the unsalted butter and pour it into the mixture. Pulse again until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar, mixing well until fully incorporated.

Add the sour cream and vanilla extract to the mixture. Beat until smooth.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Finally, add the all-purpose flour and mix until just combined, being careful not to overmix.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is 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 before refrigerating for at least 4 hours, or overnight for best results.

Once chilled, remove the sides of the springform pan carefully.

Slice the cheesecake into 14 equal pieces and serve as desired.