Light and Creamy Cheesecake
Ingredients: Graham Crackers, pecans, toasted, granulated sugar, unsalted butter, melted, cream cheese, room temperature · 70 min cook time · 550kcal · $25.50
Ingredients
18crackers Graham Crackers, 1cup pecans, toasted, 2cups granulated sugar, 5tbsp unsalted butter, melted, 36oz cream cheese, room temperature, 0.5tsp salt, 0.75cup sour cream, 2tsp vanilla extract, 3tbsp all purpose flour, 5whole eggs, large
Instructions
1. Place graham crackers, toasted pecans, and granulated sugar into a food processor. Pulse until fine crumbs form.
2. Drizzle in melted butter and pulse until mixture holds together when pressed.
3. Pour the crumb mixture into a 10-inch springform pan. Press the crumbs up the sides and along the bottom to form the crust.
4. Bake the crust at 350°F (177°C) for 8-10 minutes until edges are golden.
5. In a stand mixer fitted with the whisk attachment, beat the room temperature cream cheese until smooth.
6. Add granulated sugar gradually and whip until fully incorporated.
7. Add salt, sour cream, and vanilla extract, and mix until smooth.
8. Gradually sift in all-purpose flour to bind the mixture without lumps.
9. Add eggs and egg yolks one at a time, mixing until silky and glossy.
10. Pour the cheesecake batter into the prepared crust.
11. Bake at 350°F (177°C) for 10 minutes, then lower the temperature to 300°F (149°C) and bake for an additional 40 minutes.
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