Brenda Gantt Cheesecake Recipe
Follow this Brenda Gantt Cheesecake Recipe ingredients and directions and make the perfect cheesecake like Brenda Gantt.
Equipment & Tools
- Food Processor
- Mixing Bowl
- Oven
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Springform Pan
- Oven
Ingredients
- 1 lb Chocolate Cookies or Graham Crackers For The Crust
- 6 tbsp Unsalted Butter, Melted
- 5 packages (8 oz each) Of Philadelphia Cream Cheese, Softened To Room Temperature
- 1 cup White Sugar
- 1 tbsp All-purpose Flour
- 1 tbsp Sour Cream
- 1 tsp Vanilla Extract
- 4 Large Eggs, At Room Temperature
- ⅓ cups White Sugar
- ¼ cup Brown Sugar
- 1 ⅓ cups Happy Belly Pecans, Chopped
- 2 tbsp Unsalted Butter, Softened
- ¼ tsp Salt
- Hershey's Chocolate Syrup For Topping
Instructions
- Preheat your oven to 300°F (150°C).
- Prepare the crust: Crush chocolate cookies or graham crackers until they resemble fine crumbs in a food processor, adding the melted butter and pulsing until all crumbs have been evenly coated with it.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use either your fingers or the back of a spoon to form an even crust. Anschliessend set it aside.
- In a large mixing bowl, beat the softened cream cheese on low speed until smooth and creamy.
- Gradually add the sugar, flour, sour cream, and vanilla extract to the cream cheese. Mix on low speed until well combined. Be careful not to overbeat, as this can introduce air bubbles into the batter.
- Add the eggs, one at a time, to the cream cheese mixture, mixing on low speed until just combined after each addition.
- Pour the cream cheese filling over the prepared crust in the springform pan.
- In a separate bowl, combine the white sugar, brown sugar, chopped pecans, softened butter, and salt. Mix until the ingredients come together and form a crumbly mixture.
- Sprinkle the pecan mixture evenly over the cream cheese filling in the pan.
- Place the cheesecake in the preheated oven and bake for 1 hour and 10 minutes.
- After baking, turn off the oven and crack open the oven door. Let the cheesecake sit in the cooling oven for about 2 minutes.
- Close the oven door and let the cheesecake cool in the oven for an additional 20 to 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, gently release the sides of the springform pan and remove the outer ring.
- If desired, drizzle chocolate syrup over the top of the cheesecake for added decoration.
- Refrigerate the cheesecake for a few hours or overnight before serving to allow it to set properly.
- Enjoy your delicious Brenda Gantt Cheesecake at home!
Nutrition
Serving: 1SliceCalories: 1076kcal (54%)Carbohydrates: 67.6g (23%)Protein: 24.1g (48%)Fat: 81.4g (125%)Saturated Fat: 43.9g (274%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 280mg (93%)Sodium: 812mg (35%)Potassium: 280mg (8%)Fiber: 4.2g (18%)Sugar: 42.5g (47%)Calcium: 146mg (15%)Iron: 3mg (17%)
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