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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This recipe came from Bon Appetit, April 1989. The flavor is great, but the baking time is a little off. I may try it at 300 or 350 next time. Ingredients:
1/4 cup unsalted butter, plus |
2 tablespoons unsalted butter, room temp |
1/2 cup toasted pecans, plus |
1 tablespoon toasted pecans, finely ground |
2 cups graham cracker crumbs |
6 (8 ounce) packages cream cheese, room temp |
2 cups sugar |
2 large eggs |
3 large egg yolks |
2 teaspoons vanilla |
1/2 cup sour cream |
Directions:
1. Preheat oven to 250 degrees.
2. Rub 2 tablespoons butter over bottom and up sides of 10 inch springform pan with 3 inch high sides.
3. Add pecans, shaking and turning pan to coat bottom and sides.
4. Mix cracker crumbs with remaining 1/4 cup butter in small bowl.
5. Press into bottom of pan.
6. Using an electric mixer, beat cream cheese in large bowl until softened.
7. Add sugar, eggs, yolks, and vanilla. Beat until smooth.
8. Fold in sour cream.
9. Pour batter into prepared pan.
10. Bake until knife inserted 2 inches from center comes out clean, about 1 1/2 hours.
11. Turn off oven.
12. Leave cheesecake in oven 20 minutes.
13. Transfer to rack and cool completely.
14. Refrigerate overnight.
15. Release pan sides from cheesecake.
16. Transfer to platter.
17. Cut into slices.
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