Ingredients
CRUST
- 9 Graham cracker sheets about 140 g
- 1 cup Pecans
- ¼ cup Sugar granulated
¼ tsp Kosher Salt
6 tbsp Butter unsalted, melted
FILLING & ASSEMBLY
- 4 tbsp Butter unsalted (1/2 stick)
- 1 cup Pecans roughly chopped, plus more for serving
- 32 oz Cream cheese four 8-ounce blocks, softened
- 1 cup Sugar granulated
- 4 large eggs
¼ cup Sour cream
2 tsp Vanilla Extract pure- Whipped cream and caramel, for serving
Instructions
- Heat the oven to 325°F. Use a 9-inch springform pan with sides at least 3 inches high. Wrap the outside base and sides in wide, overlapping layers of heavy-duty foil to keep the water bath out.
- Pulse the graham crackers and the crust pecans to fine crumbs. Mix with the crust sugar and salt, then stir in the 6 tablespoons melted butter. Press firmly over the pan base and partway up the sides. Bake for 15 to 18 minutes, until lightly colored, then let cool.
- Melt the 4 tablespoons butter in a skillet over medium heat. Add the chopped pecans and stir for 4 to 5 minutes, until the nuts smell toasted and the milk solids turn golden brown. Remove from the heat before they darken and let cool.
- Beat the softened cream cheese and filling sugar until smooth, scraping the bowl. Mix in the eggs one at a time on low speed, stopping as soon as each disappears. Mix in the sour cream and vanilla, then fold in the cooled pecans and all their butter.
- Pour the filling into the cooled crust. Set the wrapped springform pan inside a roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan to reach halfway up the springform pan, staying below the foil edges.
- Bake for 60 to 70 minutes, until the outer filling is set and a small area in the center still wobbles gently when nudged; it should not look liquid. Turn off the oven, open the door slightly, and leave the cake inside for 1 hour.
- Lift the springform pan out of the water bath, remove the foil, and dry the outside. Refrigerate for at least 4 hours, preferably overnight, until fully cold and firm. Run a thin knife around the rim before removing it. Serve with optional whipped cream, caramel, and extra pecans.
Notes
Use softened full-fat block cream cheese for a smooth filling. The time includes the crust bake, cheesecake bake, 1 hour of cooling, and at least 4 hours of refrigeration; overnight chilling is convenient for clean slices. Keep the finished cheesecake refrigerated.
Adapted from Makinze Gore at Delish, with a specified pan size and rewritten handling guidance.
