RECIPES
Pecan Cheesecake with Whipped Cream Topping
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Pecan Cheesecake with Whipped Cream Topping
Ingredients:
For the Crust:
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- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup finely chopped pecans
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Whole pecans and crushed pecans for garnish
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and finely chopped pecans.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Add eggs one at a time, fully incorporating each before adding the next.
- Stir in sour cream and heavy cream until the mixture is well combined.
- Pour the filling over the prepared crust in the springform pan.
- Bake the Cheesecake:
- Bake in the preheated oven for 45-55 minutes, or until the center is just set and the edges are lightly golden.
- Turn off the oven, open the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and let it cool completely, then refrigerate for at least 4 hours, preferably overnight.
- Prepare the Whipped Cream Topping:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream over the chilled cheesecake.
- Garnish and Serve:
- Sprinkle crushed pecans over the whipped cream and decorate with whole pecans.
- Slice and serve chilled.
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