Equipment Needed
- 9-inch springform pan (or a 9×9 inch square baking dish)
- Parchment paper
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Measuring cups and spoons
- Small skillet (for toasting pecans)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C). I grease my 9-inch springform pan and line the bottom with a circle of parchment paper for foolproof removal. Then, I toast the pecans. In a small dry skillet over medium heat, I stir the chopped pecans for 4-5 minutes until they become fragrant and take on a slightly deeper color. I can smell the nutty aroma filling my kitchen. I set them aside to cool slightly. This simple step unlocks their flavor and adds a wonderful crunch to the cake base.
Now, I make the simple crust. In my medium bowl, I combine 1 cup of the toasted pecans (reserving ¼ cup for the top), the flour, and the 3 tablespoons of granulated sugar. I pour the melted butter over this mixture and stir until it resembles wet sand and all the dry ingredients are moistened. I press this mixture firmly and evenly into the bottom of my prepared pan. I use the bottom of a measuring cup to really compact it. This creates the sturdy, nutty foundation that will hold the decadent filling.
Time for the glorious gooey layer. In my large mixing bowl, I beat the softened cream cheese and softened butter together with my electric mixer until completely smooth, light, and lump-free. This takes a full minute or two. I then add the powdered sugar, eggs, vanilla extract, and salt. I beat again on medium speed, scraping down the sides of the bowl, until the mixture is silky, pale, and perfectly smooth. It will be thick and luxurious, like the best cheesecake batter you’ve ever seen.(See the next page below to continue…)