My mum passed along an old recipe to me.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch springform pan |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 534 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 22 g |
| Sodium | 304 mg |
| Sugars | 18 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
My first cheesecake ever and it was amazing. Absolutely easy to make and tasted so good. It did not last 10 mins in the office.
For my 1st baking a cheese cake it came out ok…. I wouldn’t do as much pecan next time….
My husband loved Butter Pecan Cake so I decided to try this for his birthday and it was delicious!
Outstanding! Rich and creamy!
I will definitely make it again.
I made it exactly as stated! After my first bite I thought it was a little tangy, as my usual recipe for New York Cheesecake (Chantal’s recipe from Allrecipes) is sweeter and doesn’t use as much sour cream. However, I was pleasantly surprised by the 2nd bite and how well it paired with the sugar in the crust! Texture was perfect! Will definitely make again. I also added a drizzle of caramel topping!
I made this cheesecake 2 days ago. I toasted the pecans before adding them into the recipe. Neither my husband or myself liked it. It wasn’t creamy or sweet. I think it may have been too much sour cream. It’s in the trash.
I was very disappointed in this recipe. The pecans gave it a bitter flavor. Maybe by cutting back on the amount of chopped pecans would be the answer.
Very good. I used 1.5 times the crust recipe and about 1.3 times the amount of toasted pecans. It was lighter than my normal cheesecake and less sweet tasting.
Made it exactly as per the recipe! I took a chance and even used, what seemed to me as, the crazy baking method. It turned out wonderfully and was such a big hit with guests, that I almost didn’t get a piece! Flavour, texture, everything, utterly fantastic and I would make it again in a heartbeat!!
Definitely will make again I made the slight changes that many people suggested. I toasted the pecans before chopping them up and used more. I also used brown sugar instead of white. I topped it off with a caramel drizzle and a cinnamon whipped cream. I also used a water bath .. again so yummy!
I make cheesecakes often and my family said that this is the best one EVER! I subbed plain Greek yogurt for the sour cream and I toasted the pecans for a few minutes. I also made the crust with pecan sandies and butter (I omitted the sugar). The cheesecake was smooth, creamy, and cooked with no cracks (thanks to the cooking method on the recipe and a water bath that I always use). A GREAT cheesecake. Thanks for the share
This is a terrific cheesecake. I used the suggestions of brown sugar replacing white…and doubling the crust and doing the sour cream sugar topping. I do not do a water bath for my cheesecakes….. I have found that if I put a pan with about an inch of water on the shelf under the cheesecake while baking it does not split. I can’t remember where I learned this but it does work for me and is much easier than a water bath.
I made this for thanksgiving. Although the flavor was good, it was so sweet kind couldn’t even finish one piece. And I even forgot to put sugar in the crust
It turned out really well. I did use a water bath to be safe. Sour cream topping (SC, sugar and vanilla) with extra crust crumbled on top as was suggested in another review. My family did request that I make caramel sauce to drizzle on next time.
No changes and very delicious! Will most definitely make it again.
I made it in my Instant Pot. It turned out perfect and delicious. I follow the directions for the recipe, then the the directions for the Instant Pot. I’m looking for more recipes to do this with.
I added pecan nuts in circles on top and covered them in a soft caramel sauce. Divine!
This baked up nice and light and fluffy. It tastes a lot like sour cream, but that is to be expected with a sour cream cheesecake recipe. When I make it next time, I think I’ll use butter flavored extract instead of vanilla and toast the pecans.
This baked up nice and light and fluffy. It tastes a lot like sour cream, but that is to be expected with a sour cream cheesecake recipe. When I make it next time, I think I’ll use butter flavored extract instead of vanilla and toast the pecans.
I made this and followed the exact recipe and cooking time. For some reason it was not fully cooked. Anyone have the same issue?