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Creamy Cheesecake With Pecan Crust and Sour Cream Topping

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“This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator.”
1hr 45mins

Ingredients Nutrition


  1. To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
  2. Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
  3. Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
  4. To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
  5. Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
  6. To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
  7. Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
  8. Remove sides of springform pan just before serving.

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