Description
Experience the creamy richness of this Cherry Pecan Cheesecake, featuring a buttery graham cracker crust, smooth cream cheese filling, and a delightful topping of fresh cherries and crunchy pecans. Perfectly baked to achieve a luscious texture, this dessert is a decadent treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Topping
- 2 cups cherries, pitted and halved
- 1 cup pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare crust: In a bowl, mix the graham cracker crumbs with the melted butter until combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, free of lumps.
- Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each egg to ensure a smooth batter. Then stir in the vanilla extract and sour cream for extra flavor and creaminess.
- Assemble cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly.
- Add toppings: Distribute the pitted and halved cherries and chopped pecans evenly over the surface of the cheesecake mixture.
- Bake: Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool and chill: Allow the cheesecake to cool at room temperature, then refrigerate it for at least 4 hours to set completely before serving.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use fresh cherries for optimal flavor and texture in the topping; frozen cherries should be thawed and drained.
- To prevent cracking, avoid overbaking the cheesecake; it should still have a slight wobble in the center when done.
- Chilling the cheesecake for several hours or overnight improves texture and flavor.
- You can toast the pecans lightly for added depth and crunch if desired.
