Sweet Cheesecake Recipes
Butter Pecan Cheesecake
Ingredients
- 4 tablespoons (1/2 stick) butter, divided
- 1 cups pecans, chopped
- 1 cup Graham cracker crumbs
- 1 3/4 cups granulated sugar, divided
- 4 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 (16 ounce) container sour cream
- 1 teaspoon vanilla extract
- Pecan halves (optional)
Instructions
- In medium skillet, over medium heat, melt 1 teaspoon butter. Add chopped pecans. Cook, stirring, until lightly toasted. Transfer to small bowl; set aside for use in Step 8.
- In the same skillet, melt remaining butter; remove from heat.
- Stir in Graham cracker crumbs and 2 tablespoons sugar until well mixed.
- Pat crumb mixture on the bottom of a 9 inch springform pan; place in freezer to chill. Heat oven to 475 degrees F.
- In large bowl of electric mixer beat cream cheese and 1 1/2 cups sugar until smooth.
- Add eggs, one at a time, beating after each addition.
- Add 1 cup sour cream and vanilla extract. Heat until well mixed.
- Stir in toasted pecans.
- Pour cream cheese mixture into prepared pan. Bake for 10 minutes.
- Reduce oven temperature to 300 degrees F. Continue baking for 45 to 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. Increase oven temperature to 400 degrees F.
- Spread sour cream mixture evenly on cheesecake; return to oven.
- Bake for 5 minutes or until topping is set. Let cool in pan on wire rack.
- Refrigerate until cold, 3 hours or overnight.