Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pecan halves, chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
- Step 2: In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth and creamy. Add vanilla extract and mix well.
- Step 3: Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Step 4: Gently fold in the chopped pecans. Pour the cheesecake filling over the pre-baked graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Let cool completely in the oven with the door ajar before refrigerating for at least 4 hours, or preferably overnight.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For a delightful warmth, microwave individual slices for 15-20 seconds before serving.
- Garnish each slice with a drizzle of caramel sauce and a sprinkle of extra pecans for an elegant presentation.
- To avoid cracks, use room temperature ingredients and don't overmix the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American