a favorite cheesecake recipe from a talented church cook. You will never have a better cheesecake than this one. Fresh strawberries are my favorite topping!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 40 mins |
| Servings: | 10 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- ⅓ cup white sugar
- 6 tablespoons margarine, softened
- 3 (8 ounce) packages cream cheese, softened
- 2 cups white sugar
- 4 eggs, beaten
- 1 tablespoon lemon juice
- 1 (16 ounce) container sour cream
- ½ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
- Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
Nutrition Facts
| Calories | 729 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 23 g |
| Sodium | 402 mg |
| Sugars | 61 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Best cheesecake recipe ever
I would have given this 5 stars but I’m not a fan of the crust. I’m not sure why, but it didn’t seem right. the cheesecake itself turned out so yummy! I will be making it again!
I used digestive biscuits(a plain cookie) since graham crackers are not easily available. I also added some Greek yogurt with the sour cream. Several people commented it was the best cheesecake they had.
This is the best cheesecake. Growing up we had a recipe with the sour cream top, so I was looking for one like that. I did add cinnamon to the crust.
delicious cheesecake. I’ll definitely make it again.
EXCELLENT!!! I WOULD GIVE IT A 10 IF I COULD
Very tasty recipe and have made several times. Love the pecan in crust mix. Decided to make minor additions & everyone has loved it. I put 2 tsp of vanilla into filling and use 1/2 cup of coconut oil in crust. Really love the “no water bath” — just bake, freeze, and serve 🙂
I made this cheesecake exactly as written and took it to work. I had a sliver in the morning just to taste it. By the time I got back for a proper piece with my lunch, it was gone. I’ll have to make another to keep home. Delicious!
Wowee! We made this for a party today and everyone loved it. Being a cheesecake fan, I have tried many, but this one was absolutely fabulous! We had blueberry topping, but I ate mine without and it was so creamy and silky. The crust is amazing with the pecans. A new favorite for our family. Thanks for sharing!!
Tasted great! This is the first home made cheese cake I made. Topped it with caramel sauce and everyone loved it. I added tbs more vanilla to the sour cream. I won’t add as much our cream next time it over powers the cheese cake.