Butter pecan cheesecake

Yield: 6 servings

Measure Ingredient
1½ cup Graham cracker crumbs
⅓ cup Sugar
⅓ cup Butter or margarine, melted
½ cup Pecans, finely chopped
3 packs Cream cheese (8-oz pkgs), softened
1½ cup Sugar
3 Eggs
2 Crtns commercial sour cream (8-oz cartons)
1 teaspoon Vanilla extract
½ teaspoon Butter flavoring
1 cup Pecans, finely chopped, toasted


Combine cracker crumbs, ⅓ cup sugar, butter, and ½ cup pecans, mixing well. Reserve ⅓ cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-½ cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

Yields one 9-inch cheesecake.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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