Ingredients
- Cream Cheese, softened – 32 ounces
- Granulated Sugar – 1 1/2 cups
- Eggs – 4 large
- Vanilla Extract – 1 teaspoon
- Heavy Cream – 1/2 cup
- Butter – 6 tablespoons, divided
- Pecan Halves – 1 cup, chopped
- Graham Cracker Crumbs – 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and 4 tablespoons of melted butter. Press mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until combined.
- Step 4: Melt remaining 2 tablespoons of butter in a skillet. Add chopped pecans and toast until fragrant, about 3-5 minutes. Stir half of the toasted pecans into the cheesecake batter.
- Step 5: Pour cheesecake batter over the prepared crust. Sprinkle remaining toasted pecans evenly over the top of the cheesecake.
- Step 6: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours before serving.
Notes
- To prevent cracking, let the cheesecake cool gradually in the oven as instructed – it's worth the wait!
- For best flavor, store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days.
- A dollop of whipped cream and a sprinkle of extra toasted pecans elevate each slice beautifully.
- Toast the pecans carefully, watching them closely to prevent burning, as burnt pecans will impart a bitter flavor to your cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American