Butter Pecan Cheesecake

Yield: 1 (9 inch) cheesecake

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/3 cup butter, melted
• 1/2 cup pecans, finely chopped
• 24 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 (8 ounce) containers commercial sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 1 cup pecans, finely chopped, toasted

Instructions

1. 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 the bottom of a 9 inch springform pan.
2. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well.
3. Add eggs, one at a time, beating well after each addition.
4. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.
5. Spoon into prepared pan; sprinkle with reserved crumb mixture.
6. Bake at 475 degrees F for 10 minutes; reduce temperature to 300 degrees F, and bake for an additional 50 minutes.
7. Let cool to room temperature on a wire rack; chill.

Attribution

Southern Living: 1986 Annual Recipes