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Butter Pecan Cheesecake




Source of Recipe


recipe ideas/Southern Living: 1986 Annual Recipes" Oxmoor House, 1986./June Hoffman, 7/93


List of Ingredients




1 1/2 cup graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
3 package cream cheese (8-oz pkgs), softened
1 1/2 cup sugar
3 eggs
2 crtns commercial sour cream (8-oz c, artons)
1 tsp vanilla extract
1/2 tsp butter flavoring
1 cup pecans, finely chopped, toasted

Recipe



Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 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 1-1/2 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.