Cheesecake-Butter Pecan Cheesecake
Source of Recipe
rc-Phil
Recipe Introduction
Source: "Southern Living: 1986 Annual Recipes" Oxmoor House,
1986.
List of Ingredients
1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, chopped
3 pk Cream cheese (8-oz pkgs), softened
1 1/2 c Sugar
3 Eggs
2 Crtns commercial sour cream (8-oz cartons)
1 ts Vanilla extract
1 c 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 vanilla;
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 45-50 minutes. Let cool to room temperature
on a wire rack away from drafts and windows; chill.
Yields one 9-inch cheesecake.
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