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Butter Pecan Cheesecake

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Ingredients

  • 1 1/2 cups Graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/3 cup butter or margarine, 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 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 an additional 50 minutes.
  7. Let cool to room temperature on a wire rack; chill.

Yield: one 9-inch cheesecake

Source: Southern Living: 1986 Annual Recipes