Swampland Cheesecake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 5 mins In a medium bowl, combine graham cracker crumbs, chopped pecans, and 1/3 cup granulated sugar. Add the softened butter and mix until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 3 mins Press the crumb mixture evenly into the bottom of a 10-inch springform pan. (3 minutes)

Recipe View 8 mins In a large bowl, beat the softened cream cheese and 2 cups of granulated sugar together with an electric mixer on medium speed until light and fluffy. Gradually add the beaten eggs and lemon juice, mixing until just combined. Be careful not to overmix. (8 minutes)

Recipe View 2 mins Spoon the cream cheese mixture over the prepared crust, spreading evenly. (2 minutes)

Recipe View 1 hrs 10 mins Bake in the preheated oven until the cheesecake is set but still slightly jiggly in the center, about 1 hour and 10 minutes. (70 minutes)

Recipe View 30 mins Remove the cheesecake from the oven and let it cool for 30 minutes. (30 minutes)

Recipe View 3 mins While the cheesecake is cooling, prepare the sour cream topping. In a medium bowl, mix together the sour cream, 1/2 cup of granulated sugar, and vanilla extract until smooth. (3 minutes)

Recipe View 2 mins After the cheesecake has cooled for 30 minutes, spread the sour cream topping evenly over the surface. (2 minutes)

Recipe View 10 mins Return the cheesecake to the oven and bake for an additional 10 minutes. (10 minutes)

Recipe View 4 hrs Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely. (240 minutes)