Butter pecan cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *Ingredients:* | ||
| 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 |
Directions
*Directions:*
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