Yield: 6 servings
|1½ cup||Graham cracker crumbs|
|⅓ cup||Butter or margarine, melted|
|½ cup||Pecans, finely chopped|
|3 packs||Cream cheese (8-oz pkgs), softened|
|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