CHERRY PECAN CHEESECAKE: A Must-Try Delightful Recipe!
A delightful creamy cheesecake featuring sweet cherries and toasted pecans, perfect for any holiday or special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup chopped pecans
- ⅓ cup melted butter
- 2 tbsp brown sugar
- 24 oz cream cheese
- ¾ cup sugar
- ½ cup sour cream
- ¼ cup heavy cream
- 3 eggs
- 1 tbsp cornstarch
- 1½ tsp vanilla
- Pinch of salt
- 2 cups cherries
- ½ cup water
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
- ½ cup toasted pecans
- Extra cherries for garnish
Instructions
- Make the crust: Preheat oven to 325°F (165°C). Mix graham crumbs, chopped pecans, melted butter, and brown sugar. Press firmly into a springform pan. Bake for 10 minutes, then cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, vanilla, cornstarch, and salt. Add eggs one at a time, mixing gently.
- Bake: Pour batter over cooled crust. Place pan in a water bath. Bake 55–65 minutes, until center is slightly jiggly. Turn off oven, crack door, and cool slowly. Chill overnight for best texture.
- Make the cherry topping: Simmer cherries, water, sugar, and lemon juice until soft. Add cornstarch slurry and cook until thick and glossy. Cool completely.
- Finish the cheesecake: Spread cherry compote over the chilled cheesecake. Top with toasted pecans and extra cherries.
Notes
- Do not overmix the batter; helps prevent cracks.
- Use room temperature cream cheese for smoothness.
- Allow full overnight chill for perfect slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g