How To Make Nutty Cheesecake
This cheesecake recipe makes a decadent treat loaded with a creamy and velvety filling over a pecan graham crust, and topped with tangy sour cream.
Serves:
Ingredients
For Crust:
- 1½cupsgraham cracker crumbs
- ½cuppecans,chopped
- ⅓cupwhite sugar
- 6tbspmargarine,softened
For Filling:
- 8ozcream cheese,(3 packages), softened
- 2cupswhite sugar
- 4eggs,beaten
- 1tbsplemon juice
For Sour Cream Topping:
- 16ozsour cream,(1 container)
- ½cupwhite sugar
- 1tspvanilla extract
Instructions
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Preheat the oven to 325 degrees F.
Crust:
-
Mix the graham crackers, pecans, and sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined.
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Press the crumb mixture into the bottom of a 10-inch springform pan.
Filling:
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In a bowl, beat the cream cheese, 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.
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Bake in the oven for about 1 hour and 10 minutes until set.
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Remove from the oven, and let cool for 30 minutes.
Sour Cream Topping:
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Mix the sour cream, sugar, and vanilla extract together in a bowl, then top the cheesecake with the sour cream mixture.
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Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
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Serve and enjoy.
Nutrition
- Calories: 544.76kcal
- Fat: 30.76g
- Saturated Fat: 12.15g
- Trans Fat: 1.34g
- Monounsaturated Fat: 10.68g
- Polyunsaturated Fat: 5.17g
- Carbohydrates: 64.69g
- Fiber: 0.66g
- Sugar: 59.58g
- Protein: 5.44g
- Cholesterol: 112.52mg
- Sodium: 240.71mg
- Calcium: 95.53mg
- Potassium: 153.33mg
- Iron: 0.94mg
- Vitamin A: 190.51µg
- Vitamin C: 1.05mg
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