Indulgent Pecan Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup cherries, pitted and halved

Instructions

1. Preheat the oven to 325°F.
2. Mix the Graham cracker crumbs, sugar, and melted butter together until well combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside to cool.
3. In a large bowl, beat the softened cream cheese and sugar together until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and chopped pecans. Pour the filling over the cooled Graham cracker crust.
4. Bake the cheesecake for 45-50 minutes, until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven and open the door slightly, allowing the cheesecake to cool down slowly inside the oven for about an hour. Then, transfer to the fridge and chill for at least 4 hours or overnight.
5. When ready to serve, make the whipped cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
6. Remove the cheesecake from the springform pan and place on a serving platter. Top with the whipped cream and cherry halves. Enjoy!