- 1/4 cup plus 2 Tbsp. butter or margarine
- 1/2 cup plus 1 Tbsp. toasted pecans, finely ground
- 2 cups graham cracker crumbs
- 6 (8 oz) pkg. cream cheese, room temp.
- 1-3/4 cups sugar
- 5 large eggs
- 2 tsp. vanilla extract or 1 Tbsp. almond extract for amaretto cheesecake
- 1/2 cup sour cream
Preheat oven to 275 degrees.
Butter bottom and sides of 10" springform pan (or 2 8" pans).
In food processor, chop pecans. Add crumbs and mix well. Add butter, cut in slices. Process until well mixed, about 30 sec. Roll around pan to coat sides, then press crust in bottom.
Using mixer, beat cream cheese, then add sugar and beat. Add eggs 2 at a time and mix well, on low speed. Add sour cream and vanilla and mix well on low speed.
Pour batter into pan(s). Bake until knife inserted 2" from center comes out clean (or almost clean, actually), about 1 hr. 15 min. for small pans, 1 hr. 30-45 min. for large pan. Center should not be set. Turn off oven and leave in for 15 min. for small pans or 20-30 min. for large pan. Center should be set.
Cool on rack to room temp. Refrigerate overnight or 6 hrs. Release sides from cheesecake and place on platter. Cut into slices.
Topping for amaretto cheesecake: Drain 2 cans sweet cherries. Place juice in saucepan with 2 Tbsp. cornstarch. Cook, stirring, until thick. Add sugar and amaretto, stirring well. Pour cherries back into sauce. Serve over cheesecake.
This recipe can also be halved using an 8” springform pan.
This cheesecake is so good, it's indescribable!
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