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.

PGS

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
1 9-inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Cake:

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C).

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  • 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

534 calories; protein 9g 18% DV; carbohydrates 27.1g 9% DV; fat 44.8g 69% DV; cholesterol 138.5mg 46% DV; sodium 303.5mg 12% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 recommend doing a water bath. Also, I did not toast the pecans as is my norm, so for the ultimate pecan flavor I would toast the pecans, just be sure they are cooled before you add them to the mixture. The sour cream gives it a tangy flavor which my husband loved. It is a nice, creamy dessert. Read More
(47)

Most helpful critical review

Rating: 2 stars
11/04/2016
The pecans got soft and almost slimy inside which ruined it. I also thought it had too much sour cream and was too tangy. Read More
(7)
44 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
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 recommend doing a water bath. Also, I did not toast the pecans as is my norm, so for the ultimate pecan flavor I would toast the pecans, just be sure they are cooled before you add them to the mixture. The sour cream gives it a tangy flavor which my husband loved. It is a nice, creamy dessert. Read More
(47)
Rating: 5 stars
11/26/2016
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 closer to two cups of pecans (because pecans are yummy!) in the cake. Once it cooled, I added a sour cream topping (1 cup sour cream mixed with 1/2 cup powdered sugar and a tsp vanilla) and then spread the remaining crust over the top. It tuned out wonderful! Read More
(33)
Rating: 4 stars
09/27/2016
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 myself picking out the pecans. The pecans in the pie crust was amazing, I just wasn't too fond of them in the filling like I thought I would be. I will make the crust and cheesecake again just without the pecans in the filling. Oh, and the water bath is really needed for this recipe. My whole family loved this cheesecake so it could just be my tastebuds. Read More
(17)
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Rating: 5 stars
01/07/2017
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 used maybe ten pecans broken up in the creamy part. It turned out fantastic and the taste is devine. Going to add a little pecan brittle to the top when serving. Read More
(8)
Rating: 2 stars
11/03/2016
The pecans got soft and almost slimy inside which ruined it. I also thought it had too much sour cream and was too tangy. Read More
(7)
Rating: 5 stars
03/30/2019
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. Read More
(6)
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Rating: 5 stars
11/25/2016
I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully. Did not sink in the middle like some cheesecakes tend to do and there wasn't one crack in it. The top was perfectly level. My stove has regular bake or convection bake and I used the convection bake. I recommend this recipe to everyone. It was beautiful and scrumptious! Read More
(4)
Rating: 5 stars
10/02/2016
Big hit! Made 1/2 recipe and put in 8 ramkins. Read More
(4)
Rating: 3 stars
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 of caramel and chocolate sauces to it to give it a bit more pizazz. Read More
(3)