A favorite cheesecake recipe from a great cook at my church. One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
4 hrs
total:
5 hrs 40 mins
Servings:
10
Yield:
1 10-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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

729 calories; protein 10.5g; carbohydrates 71.2g; fat 46.5g; cholesterol 168.3mg; sodium 401.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2011
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. Read More
(6)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2011
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. Read More
(6)
Rating: 5 stars
02/02/2014
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!! Read More
(4)
Rating: 5 stars
02/24/2015
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! Read More
(3)
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Rating: 5 stars
05/08/2016
delicious cheesecake. I'll definitely make it again. Read More
Rating: 4 stars
10/30/2017
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! Read More
Rating: 5 stars
04/14/2016
EXCELLENT!!! I WOULD GIVE IT A 10 IF I COULD Read More
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Rating: 5 stars
08/31/2015
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:) Read More
Rating: 5 stars
01/30/2017
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. Read More
Rating: 5 stars
08/11/2019
Best cheesecake recipe ever Read More
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