Homemade Creamy Cheesecake Recipe
Thick Pecan Graham Cracker Crust served with your choice of Blueberry or Strawberry Compote
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Ingredients
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Crust
Cheesecake Filling
Blueberry Compote
Method
Crust Preparation
- 1
Step 1
Preheat your oven to 350°F (175°C).
- 2
Step 2
In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and granulated sugar.
- 3
Step 3
Pour melted butter into the crumb mixture and stir until the mixture resembles wet sand.
- 4
Step 4
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 5
Step 5
Bake the crust in the preheated oven for about 10 minutes, then remove and set aside to cool.
Cheesecake Filling Preparation
- 6
Step 6
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 7
Step 7
Gradually add the granulated sugar and continue to beat until well combined.
- 8
Step 8
Add sour cream and vanilla extract, mixing until smooth.
- 9
Step 9
Add the eggs, one at a time, mixing on low speed until just combined after each addition.
- 10
Step 10
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- 11
Step 11
Bake in the oven at 325°F (160°C) for about 50-60 minutes or until the center is set but still slightly jiggly.
- 12
Step 12
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 13
Step 13
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Blueberry Compote Preparation
- 14
Step 14
In a medium saucepan, combine fresh blueberries, granulated sugar, and lemon juice.
- 15
Step 15
Cook over medium heat, stirring occasionally, until the blueberries begin to burst and the mixture thickens, about 10-15 minutes.
- 16
Step 16
Remove from heat and let cool before serving over the cheesecake.