Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup finely ground pecans or walnuts
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 32 oz full-fat cream cheese, room temperature
  • 1.33 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp fresh lemon juice
  • 2 tbsp all-purpose flour
  • 2 cups full-fat sour cream
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Pulse crust ingredients. Combine graham crumbs, ground pecans, 3 tbsp sugar, cinnamon, and melted butter in a bowl. Ensure the butter is evenly distributed so the crust holds its shape.
  2. Press into pan. Firmly pack the mixture into the bottom and 1 inch up the sides of your 9 inch springform pan until it feels like a solid, even layer.
  3. Par bake the crust. Bake at 350°F (180°C) for 10 minutes until it smells toasted and looks slightly darker. This prevents the crust from becoming soggy later.
  4. Cream the cheese. Beat the 32 oz cream cheese and 1.33 cups sugar on medium low until the mixture is silky and no lumps remain.
  5. Incorporate eggs slowly. Add eggs one at a time, mixing on the lowest speed after each until just combined. Over mixing here is the number one cause of surface cracks.
  6. Whisk in final filling bits. Stir in 1 tbsp vanilla, lemon juice, and 2 tbsp flour by hand or on very low speed.
  7. Prepare the water bath. Wrap the cooled pan in three layers of heavy foil, place in a roasting pan, and pour in the batter.
  8. Bake slow. Add boiling water to the roasting pan until it reaches halfway up the sides. Bake for 1 hours 15 mins until the edges are set but the center jiggles like firm Jell O.
  9. Add the topping. Whisk sour cream, 0.33 cup sugar, and 1 tsp vanilla; spread over the hot cake and bake for another 5 minutes until the topping looks glossy and set.
  10. Cool gradually. Turn off the oven, crack the door, and let the cake sit inside for 1 hour until the pan is cool enough to touch. This slow cooling prevents the cake from shrinking too fast and cracking.