Easy Pecan Cheesecake

    Easy Pecan Cheesecake


    87 people made this

    I wanted to make cheesecake simpler but not sacrifice quality. Since it needs to be left in the oven for at least 6 hours after baking, it's good to make it before bed and chill it in the morning.

    Serves: 8 

    • 1 1/2 cups sweet biscuit crumbs
    • 1 teaspoon white sugar
    • 1/8 teaspoon ground cinnamon
    • 1/4 cup chopped pecans
    • 4 tablespoons melted butter
    • 500g cream cheese, softened
    • 3 eggs
    • 1 cup (220g) sugar
    • 1 teaspoon vanilla essence
    • 500g sour cream

    Preparation:25min  ›  Cook:35min  ›  Extra time:14hours chilling  ›  Ready in:15hours 

    1. Preheat oven to 180 degrees C. Whisk together the sweet biscuit crumbs, the 1 teaspoon sugar, cinnamon and pecans. Stir in the butter. Press the mixture into the bottom of a 23cm springform pan.
    2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
    3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
    4. Bake in the preheated oven for 30 minutes. Turn oven off and leave cheesecake in the oven for at least 6 hours. After removing cheesecake, chill in refrigerator for 8 hours before serving.

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    Reviews (1)


    Awesome Recipe. Turned out great - 23 Dec 2013

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