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Company Cheesecake

This plain cheesecake is anything but ordinary! The marvelously rich filling is terrific with the pecan-laden crust. My brother gave me the recipe. —Donna Bucher, Tirane, Albania
  • Total Time
    Prep: 30 min. Bake: 70 min. + chilling
  • Makes
    12 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup finely chopped pecans
  • 1 teaspoon grated lemon zest
  • 6 tablespoons cold butter
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1-3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 1/4 cup heavy whipping cream

Directions

  • In a bowl, combine the flour, sugar, pecans and lemon zest, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
  • Fill a 13x9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°.
  • In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
  • Bake on middle rack at 325° for 70-75 minutes or until center is almost set (top of cheesecake will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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Reviews

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  • EAStovall
    Aug 1, 2011

    This is the best cheesecake I have ever made. When I bring it to work, everyone rushes to get a piece.