Traditional pecan pie has nothing on this delicious cheesecake from delish.com.
Butter Pecan Cheesecake
Recipe Summary Butter Pecan Cheesecake
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.
Ingredients | Pecan Pie Cheesecake Cheesecake Factory
1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 475 degrees F (245 degrees C).
Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.
Info | Pecan Pie Cheesecake Cheesecake Factory
prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
1 9-inch springform pan
