Ingredients
Directions 7 steps | 27 Minutes
Prepare the pecan crust. In the bowl of a food processor, add the pecans, granulated sugar, melted butter, ground cinnamon and nutmeg. Process until coarse ground crumbles form.
Press the crust evenly into the bottom and 1-inch up the side of a 10-inch springform pan. Chill for 15 minutes in the freezer while you prepare the cheesecake filling.
Preheat the oven to 325°F. In the bowl of an electric mixer, beat together the cream cheese, granulated sugar, sour cream and vanilla until smooth.
Scrape down the sides of the bowl. Mix in one egg at a time until fluffy.
Pour the cheesecake filling into the prepared crust.
Bake for 1 hour or until the center is almost set.
Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight for easy slicing. Enjoy! (See notes 1.)
Notes:
- For an elegant touch, garnish with a drizzle of melted peanut butter, chocolate or caramel sauce.
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