Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Ingredients:
1 premade graham cracker crust (2 Extra Servings size)
2 (8 ounce) blocks cream cheese, softened to room temperature
1 cup sugar
3 Tablespoons sour cream
2 large eggs, beaten
2 Tablespoons butter flavor/extract
1/2 teaspoon vanilla extract
3/4 cup chopped pecans
crushed pecans, for topping (optional)
Instructions:
Preheat oven to 300F. Using a handheld or stand mixer, combine cream cheese with sugar and sour cream until smooth and combined well.
Then mix in beaten eggs along with extracts. Mix for about 4 minutes until thick, smooth and creamy.
Then stir in chopped pecans by hand.
Pour prepared mixture into graham cracker crust.
Bake (on middle oven rack) for about 65-70 minutes. Top will be puffy and there should just be a slight jiggle still in the center.
Allow cheesecake to chill in the refrigerator for several hours before serving.
Sprinkle the top with a bit of crushed pecans before serving. Drizzle slices with caramel syrup when serving (otional)
Notes
Cream cheese must be at room temperature (totally softened) or it won’t mix well and will cause the batter to be lumpy.
Leave a Comment