Signature Cheesecake Whole (14 Slices) Recipe
Our original creamy cheesecake recipe with a buttery pecan crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped pecans, graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until well combined.
- 2
Form the Crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until fully incorporated.
- 5
Add Other Ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until well blended.
- 6
Incorporate Eggs
Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 7
Pour Filling Into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
