This Cherry Pecan Cheesecake is a decadent dessert that balances the rich creaminess of full-fat cream cheese with the bright, tart pop of fresh cherries and the earthy crunch of toasted pecans. The base is a simple yet indulgent mixture of crushed vanilla wafers, sugar, and melted butter, creating a sturdy foundation for the smooth filling. Infused with a hint of salt to enhance the sweetness, this cheesecake offers a luxurious texture that melts in your mouth. It is an elegant yet approachable treat perfect for holiday gatherings, birthdays, or simply satisfying a serious sweet tooth on a weekend afternoon. The combination of textures and flavors makes it a memorable finale to any meal, impressing guests with its homemade charm and sophisticated taste profile.
Cherry Pecan Cheesecake
Description
This Cherry Pecan Cheesecake is a decadent dessert that balances the rich creaminess of full-fat cream cheese with the bright, tart pop of fresh cherries and the earthy crunch of toasted pecans. The base is a simple yet indulgent mixture of crushed vanilla wafers, sugar, and melted butter, creating a sturdy foundation for the smooth filling. Infused with a hint of salt to enhance the sweetness, this cheesecake offers a luxurious texture that melts in your mouth. It is an elegant yet approachable treat perfect for holiday gatherings, birthdays, or simply satisfying a serious sweet tooth on a weekend afternoon. The combination of textures and flavors makes it a memorable finale to any meal, impressing guests with its homemade charm and sophisticated taste profile.Ingredients
Directions
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Preheat oven to 325&# 194;°F (160ðC). Grease a 10-inch springform pan.
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In a medium bowl, combine crushed vanilla wafers, sugar, and melted butter until the mixture resembles wet sand.
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Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
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In a large bowl, beat the cream cheese until smooth and creamy.
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Gradually add the remaining sugar and salt to the cream cheese, beating until well combined.
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Mix in the sour cream and cornstarch until the batter is uniform.
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Add the eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix.
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Fold the chopped pecans and cherries into the cheesecake batter gently.
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Pour the filling over the prepared crust and smooth the top with a spatula.
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Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
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Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
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Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
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Remove from the oven and water bath, then refrigerate covered for at least 4 hours or overnight before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 584.3kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 11.7g59%
- Cholesterol 48.4mg17%
- Sodium 154.5mg7%
- Total Carbohydrate 95.6g32%
- Dietary Fiber 39.6g159%
- Sugars 34.4g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
