Oh my, are you ready to dive into the creamy, crunchy world of pecan crusted cheesecake? This recipe combines the rich, velvety texture of classic cheesecake with the nutty, buttery crunch of pecans for a dessert that’s downright irresistible. Perfect for any occasion, this cheesecake is sure to impress.
Why This Recipe Works
- The pecan crust adds a delightful crunch and nutty flavor that complements the creamy cheesecake perfectly.
- Using full-fat cream cheese ensures a rich and smooth texture that’s unbeatable.
- A water bath baking method prevents cracks, giving you a flawless cheesecake every time.
- The addition of vanilla and lemon zest enhances the flavor profile, making each bite more delicious than the last.
Ingredients
- 2 cups pecans, finely chopped
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup sour cream
Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Pecan Crust
Start by preheating your oven to 350°F. In a food processor, pulse the pecans until finely ground. Mix with 1/4 cup sugar and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool. Tip: For an extra crunchy crust, toast the pecans before grinding.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and sour cream until the mixture is creamy and uniform. Tip: Ensure all ingredients are at room temperature to avoid lumps.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the springform pan in aluminum foil to prevent water seepage. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 350°F for 55-60 minutes, or until the center is just set.
Cool and Chill
Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, to set completely. Tip: This gradual cooling helps prevent cracks.
Serve and Enjoy
Run a knife around the edge of the cheesecake before releasing the springform pan. Slice and serve chilled, garnished with additional pecans if desired.
Tips and Tricks
For the smoothest cheesecake, make sure all your ingredients are at room temperature before starting. This includes the cream cheese, eggs, and sour cream. Room temperature ingredients blend more easily, resulting in a smoother batter with fewer lumps. Additionally, avoid overmixing the batter once the eggs are added to prevent incorporating too much air, which can cause the cheesecake to crack during baking. Finally, when preparing the water bath, ensure the aluminum foil tightly wraps the springform pan to prevent any water from seeping in and making the crust soggy.
Recipe Variations
- Chocolate Pecan Crust: Add 1/4 cup cocoa powder to the pecan crust mixture for a chocolatey twist.
- Maple Pecan Cheesecake: Replace 1/4 cup of the granulated sugar in the filling with maple syrup for a autumnal flavor.
- Bourbon Pecan Cheesecake: Stir in 2 tablespoons of bourbon into the filling for an adult version of this dessert.
- Pumpkin Spice Cheesecake: Mix in 1/2 cup pumpkin puree and 1 tsp pumpkin spice to the filling for a seasonal variation.
Frequently Asked Questions
Can I use a different type of nut for the crust?
Absolutely! While pecans are the star of this recipe, walnuts or almonds would also make a delicious crust. Just keep the measurements the same and follow the same preparation steps. Each nut will bring its own unique flavor and texture to the cheesecake.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle to it. It will continue to set as it cools. Overbaking can lead to a dry and cracked cheesecake, so it’s better to err on the side of underbaking.
Can I make this cheesecake ahead of time?
Yes, cheesecake is an excellent make-ahead dessert. It needs to chill for at least 4 hours, but overnight is even better. This makes it perfect for preparing the day before you plan to serve it. Just be sure to store it in the refrigerator until ready to serve.
Summary
This pecan crusted cheesecake is a showstopper dessert that combines creamy cheesecake with a crunchy, nutty crust. Follow the tips for a flawless bake, and don’t hesitate to try the variations for a personalized touch. Perfect for any gathering, this cheesecake is sure to be a hit.
