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My review
Butter Pecan Cheesecake
PGS
"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."
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Ingredients
2 h 20 m servings 534 calsOriginal recipe yields 12 servings (1 9-inch springform pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 534 calories; 44.8 g fat; 27.1 g carbohydrates; 9 g protein; 139 mg cholesterol; 303 mg sodium. Full nutrition
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Reviews
Read all reviews 2021 Ratings
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Most helpful positive review
11/15/2015
Because I was the first one to try this recipe, I made it exactly as written, including not doing a water bath which is what I normally do when baking a cheesecake. This cake cracked, so I reco...
Most helpful critical review
10/6/2016
The pecans got soft and almost slimy inside, which ruined it. I also thought it had too much sour cream and was too tangy.
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11/15/2015
Because I was the first one to try this recipe, I made it exactly as written, including not doing a water bath which is what I normally do when baking a cheesecake. This cake cracked, so I reco...
11/25/2016
This was outstanding! I did make some modifications. I doubled the crust recipe and saved half of it for the top. I used brown sugar instead of white for both the crust and the cake. I used clo...
9/26/2016
I added 1 cup of sugar to the filling instead of 1/2 cup. I've never added sour cream to a cheesecake before but it was a nice touch. Although the cheesecake filling was really good, I found mys...
10/6/2016
The pecans got soft and almost slimy inside, which ruined it. I also thought it had too much sour cream and was too tangy.
1/6/2017
First time in a long time cooking from a recipe! I used soft brown sugar instead of white, and added a little extra to cut through the sour cream taste as recommended by previous reviews. I only...
12/31/2016
It was easy to make and I was looking for something that wasn't too sweet, too rich, or too heavy. This definitely fit the bill but I did find it a bit on the bland side. I did add a drizzle o...
1/20/2017
I used a few recommendations from other reviewers, I used brown sugar instead of white, I doubled the pecans for the cake (almost, used about 1 3/4cups) I doubled the crust to use half as a topp...