Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and lightly grease a springform pan.
- Crush the Graham crackers into fine crumbs.
- In a mixing bowl, combine the Graham cracker crumbs with melted butter to form the crust mixture.
- Press the crust mixture into the bottom of the prepared springform pan.
- In another bowl, beat the cream cheese until smooth, then add the granulated sugar and mix well.
- Add the eggs one at a time, mixing until fully incorporated after each addition.
- Fold in the chopped pecans into the cream cheese mixture.
- Pour the cream cheese filling over the crust in the springform pan.
- Bake in the preheated oven for about 50 minutes or until the center is set but still slightly jiggling.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
- Top with salted butter caramel sauce just before serving.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 7gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 310mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 15IUCalcium: 10mgIron: 4mg
Notes
If you don't have Graham crackers, digestive biscuits or plain sweet cookies work perfectly as a substitute. For a variation, try using walnuts instead of pecans for a slightly different flavor. Make sure your cream cheese is at room temperature to ensure a smooth batter. This cheesecake can be stored in the refrigerator for up to 5 days and also freezes well for longer storage. Simply thaw in the refrigerator before serving.
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