Butter Pecan Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 ½ cups (150g)
• Sugar: ¼ cup (50g)
• Butter, melted: 6 tablespoons (85g)
• Cream cheese, softened: 2 packages (16 ounces each, 454g)
• Granulated sugar: 1 ¼ cups (250g)
• Vanilla extract: 2 teaspoons
• Eggs: 3 large
• Sour cream: 1 cup (240g)
• Brown sugar: ½ cup (100g)
• Pecans, chopped: 1 cup (100g)

Preparation Time:

• 45 minutes

Cooking Time:

• 60 minutes

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in vanilla extract, then eggs one at a time. Stir in sour cream.
4. Pour cheesecake batter over the crust.
5. In a small bowl, combine brown sugar and pecans. Sprinkle over the cheesecake batter.
6. Bake for 60 minutes or until set.
7. Let cool completely before refrigerating for at least 4 hours or overnight.

Nutritional Information:

• Calories: 350 per slice
• Fat: 18g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Rich and creamy
• Subtle nutty flavor from the pecans
• Buttery graham cracker crust
• Perfect for dessert or a special occasion

User Comments:

• "This cheesecake is divine! The perfect balance of sweet and tangy."
• "The pecan topping gives it an extra crunch and texture."
• "My guests raved about how delicious it was."
• "It was surprisingly easy to make, even for a beginner baker."
• "A hit at my dinner party, would definitely make it again."

Special Precautions and Tips:

• Make sure the cream cheese is softened to room temperature to ensure a smooth batter.
• Don't overbeat the cheesecake batter, as it can cause the cheesecake to crack.
• If you don't have a springform pan, you can wrap the outside of a regular 9-inch pan with aluminum foil to prevent leaks.
• Let the cheesecake cool completely before refrigerating to prevent cracks.