Butter Pecan Cheesecake
Source of Recipe
My original recipe
List of Ingredients
4 Tablespoons Butter (½ Stick)
1 Cup Chopped Pecans
1 Cup Graham Cracker Crumbs
1 3/4 Cups Sugar
4 Pkgs Cream Cheese (8 oz each) softened
4 Large Eggs
1 Container Sour Cream (16 oz)
1 Teaspoon Vanilla Extract
Pecan Halves (optional)
Recipe
In medium skillet, over medium heat, melt one tablespoon butter. Add chopped pecans; cook, stirring until lightly toasted. Transfer to small bowl and set aside.
In same skillet, melt remaining butter; remove from heat and stir in Graham cracker crumbs and two tablespoons sugar until well mixed. Pat crumb mixture in bottom of a 9" springform pan; place in freezer to chill. Meanwhile, preheat oven to 475 degrees.
In a large bowl of electric mixer, beat cream cheese and add 1½ cups sugar until smooth. Add eggs, one at a time, beating well after each addition. Add one cup sour cream and the vanilla; beat until well mixed. Stir in toasted pecans.
Pour cream cheese mixture into prepared pan. Bake 10 minutes; reduce oven to 300 degrees; continue baking 45-50 minutes or until center of cheesecake is almost firm.
Meanwhile, add remaining 2 tablespoons sugar to remaining sour cream in its container; stir to mix. When cheesecake is done, remove from oven and increase oven temperature to 400 degrees. Spread sour cream and sugar mixture evenly on cheesecake; return to oven and bake 5 minutes or until topping is set.
Let cool in pan on wire rack; refrigerate until cold - 3 hours or overnight.
To serve: remove side of springform pan. Place cheesecake on serving plate and garnish top with pecan halves.
YIELD: 16 servings
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