Prep 40 mins
Cook 1 hr 5 mins
This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator.
Pecan and Crumb Crust
- 5 ounces graham crackers (to make 1-1/2 cups crumbs)
- 1⁄4 cup pecan halves
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 1 lb cream cheese, softened, cut in pieces
- 1⁄2 cup sour cream
- 3⁄4 cup sugar
- 3 eggs
- 1 grated large lemon, zest of
- 1 vanilla beans, split lengthwise or 1 teaspoon vanilla extract
Sour Cream Topping
- 1 1⁄2 cups sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
- Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
- Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
- To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
- Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
- To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
- Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
- Remove sides of springform pan just before serving.
This delicious cheesecake really lives up to it's name. This might be the creamiest most silky cheesecake I have ever had even with my diabetic changes. I used 95% fat free cream cheese, Splenda for the sugar and fat free sour cream. I made a small 2 serving cake and the measurements reduced perfectly. I do need to say that I added a small bit of egg white the the sour cream topping as the fat free verity is thinner than the full fat sour cream and I was concerned that it wouldn't set well (especially using Splenda in place of sugar in it). It set beautifully and even my DH commented "what a cute little thing" after seeing the finished produce. I love the pecan crust and the lemon zest. If you fancy cheesecake do yourself a favor and try this, if your not a lemon lover just skip the zest, you'll still have a creamy smooth cheesecake sensation to enjoy.