Easy Pecan Cheesecake

    15 hours

    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.

    105 people made this

    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 in English (120)


    Awesome Recipe. Turned out great  -  23 Dec 2013


    Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. Delicious on it's own or with any variety of toppings, I served this with Supreme Strawberry Topping, recipe also from this site. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!  -  01 Jun 2009  (Review from Allrecipes USA and Canada)


    I used cinnamon grahams and chopped pecans, as cheesecakemama recommended in her own review/update of her recipe. I made no other changes. First attempt at a real-real cheesecake and honestly, I don't know why I was so worried about making one. It's really not all that difficult. I followed the directions exact. When the cheesecake was finished cooling, I spread Supreme Strawberry Topping all over the top, as my sister in law LOVES strawberry cheesecake. No idea how it tastes, but just because it was so simple and not scary to prepare, it's earned all five stars. I'll update my review once I hear from my SIL how much she loved it. NOTE: She loved it, as did my brother in law. Rock on! This one's a keeper.  -  23 Aug 2009  (Review from Allrecipes USA and Canada)