Creamy Cheesecake with Pecan Crust and Sour Cream Topping
Indulge in the ultimate dessert experience with this creamy cheesecake featuring a rich pecan crust and a luscious sour cream topping. The nutty, buttery pecan base is perfectly complemented by the silky smooth cream cheese filling, delicately sweetened and infused with vanilla for a classic flavor. A water bath baking technique ensures a crack-free, velvety texture, while the tangy sour cream topping adds a sophisticated finish. Ideal for special occasions or an impressive after-dinner treat, this cheesecake is made even better by chilling it overnight, allowing the flavors to meld and the texture to firm up to perfection. Serve chilled and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 1.5 cups pecans
- 0.5 cup graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream (for topping)
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract (for topping)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Wrap the bottom of the pan with two layers of aluminum foil to prevent water from leaking in during the water bath.
Pulse the pecans in a food processor until finely ground, then mix them with the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter in a bowl.
Press the pecan mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar using an electric hand mixer on medium speed until smooth and fluffy.
Add 0.5 cup sour cream, eggs (one at a time), and 2 teaspoons vanilla extract to the cream cheese mixture, beating until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for approximately 55-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour to cool gradually.
In a small bowl, mix 1 cup sour cream, 2 tablespoons powdered sugar, and 0.5 teaspoon vanilla extract for the topping.
Spread the sour cream topping evenly over the cooled cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. Carefully remove the springform pan collar and slice into servings.
Nutrition Facts
Calories |
6144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.0 g | 624% | |
| Saturated Fat | 234.6 g | 1173% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 1644 mg | 548% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 315.0 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1311 mg | 101% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
