Sweet Cheesecake Recipes
New York Cheesecake with Chocolate Pecan Crust
Ingredients
Chocolate Pecan Crust
- 10 rectangular chocolate Graham crackers
- 3/4 cup ground pecans
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter (at room temperature)
Filling
- 32 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 4 eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Whole strawberries (optional)
- Fresh mint sprigs (optional)
Instructions
Chocolate Pecan Crust
- Place Graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl.
- Add pecans, sugar and cinnamon; stir to mix well.
- Add butter; mix until well blended. Scatter crumb mixture over the bottom of a 9 inch springform pan.
Cover with plastic wrap; press evenly over bottom and up sides of pan.
- Refrigerate pan until ready to use.
Filling
- : Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth.
- Gradually beat in sugar until well blended.
- Add eggs, one at a time, beating well after each addition.
- Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into crust-lined pan.
- Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set.
- Remove the pan to a wire rack to cool completely.
- Refrigerate for at least 12 hours or overnight.
- To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs if desired.