Butter Pecan Cheesecake

Cook: 60 minutes

546 calories per serving view nutrition facts

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1 1/2	cups	graham cracker crumbs
1/3	cup	sugar
1/3	cup	butter	or margarine,
1/2	cup	pecans	finely chopped
3	8 oz packages	cream cheese	softened
1 1/2	cups	sugar
3		eggs
2	Crtns	sour cream	commercial sour cream, 8 oz cartons
1	teaspoon	vanilla extract
1/2	teaspoon	liquid butter flavoring
1	cup	pecans	and toasted

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.

Yields one 9-inch cheesecake.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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Serving Size 102g

Amount per Serving

Calories 546 50% of calories from fat