Description
Indulge in this decadent Cherry Pecan Cheesecake featuring a buttery graham cracker and pecan crust, a creamy vanilla-almond cheesecake filling, and a luscious cherry topping with toasted pecans. Perfect for special occasions and holiday celebrations, this rich dessert combines nutty flavors with a smooth, velvety texture.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
For the topping:
- 1 1/2 cups cherry pie filling
- 1/3 cup chopped pecans, toasted (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, chopped pecans, sugar, and melted butter, mixing until well incorporated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8–10 minutes until set, then remove from the oven and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, almond extract, and sour cream, mixing until the filling is smooth and homogenous.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the countertop to release any trapped air bubbles. Place the pan in the preheated oven and bake for 55–65 minutes, or until the center is set but still slightly jiggly when nudged.
- Cool the cheesecake: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracks. Afterward, remove the cheesecake and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
- Add topping and serve: Before serving, spoon the cherry pie filling evenly over the top of the cheesecake. Sprinkle with toasted chopped pecans if desired. Slice the cheesecake and serve chilled for a delightful dessert experience.
Notes
- To prevent cracks, avoid overmixing the batter and ensure all ingredients are at room temperature before mixing.
- Toasting the pecans enhances their flavor and adds a pleasant crunch to the crust and topping.
- You can substitute homemade cherry compote for the cherry pie filling if you prefer a fresher topping.
