Light and Creamy Cheesecake
Directions
- 1Make a Graham cracker crust by combining graham crackers, toasted pecans, sugar, and melted butter in a food processor until finely crumbly.
- 2Press the crust into a 10" springform pan, creating an even layer.
- 3Use a glass to compact the sides of the crust by pressing it against the inside walls of the pan, then use your thumb to compact the top.
- 4Bake the crust at 350°F (177°C) for 8-10 minutes, or until lightly golden; or, alternatively, skip baking and chill the crust in the refrigerator.
- 5In a stand mixer, beat room temperature cream cheese until smooth and creamy.
- 6Add sugar and salt to the cream cheese and beat until fully incorporated.
- 7Add sour cream and vanilla extract, beating until smooth and creamy.
- 8Gradually add all-purpose flour until just combined.
- 9Add eggs and egg yolks one at a time, mixing gently after each addition until just combined.
- 10Pour the cheesecake batter into the prepared crust and spread it evenly.
- 11Bake the cheesecake at 350°F (177°C) for 10 minutes, then reduce the temperature to 300°F (149°C) and bake for an additional 40 minutes.
- 12Top with desired toppings like berries and whipped cream after cooling.
Ingredients
- 16 Graham crackers
- 1 cup pecans, toasted
- 0.25 cup granulated sugar
- 5 tbsp unsalted butter, melted
- 4.5 packages cream cheese, room temperature
- 1.75 cups sugar
- 0.5 tsp salt
- 0.75 cup sour cream
- 2 tsp vanilla extract
- 3 tbsp all purpose flour
- 5 eggs, large, room temperature
- 2 egg yolks
Equipment
food processor10" springform panglassstand mixer with whisk attachmentspatula
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