Pecan Cheesecake with Whipped Cream Topping

Pecan Cheesecake with Whipped Cream Topping

Ingredients:

For the Crust:

• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish and Serve:
   • Sprinkle crushed pecans over the whipped cream and decorate with whole pecans.
   • Slice and serve chilled.