Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup pecan halves
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract. Add eggs one at a time, mixing well after each addition. Gently fold in heavy cream.
- Step 3: Pour cheesecake batter over the graham cracker crust. Sprinkle pecan halves evenly over the top.
- Step 4: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Step 5: Remove from oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a cleaner cut, run a warm, dry knife under hot water between slices.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- A dollop of whipped cream and a drizzle of caramel sauce perfectly complement the pecan and cream cheese flavors.
- Be careful not to overbake the cheesecake, as this can cause it to crack; the "jiggly" center is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American