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Butter Pecan Cheesecake

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Recipe

 

Yield

6 servings

Prep

?

Cook

60 min

Ready

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Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups graham cracker crumbs
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cup sugar
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cup butter
or margarine,
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½ cup pecans
finely chopped
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3 8 oz packages cream cheese
softened
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1 ½ cups sugar
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3 eggs
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2 Crtns sour cream
commercial sour cream, 8 oz cartons
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1 teaspoon vanilla extract
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½ teaspoon liquid butter flavoring
*
1 cup pecans
and toasted
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Ingredients

Amount Measure Ingredient Features
355 ml graham cracker crumbs
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79 ml sugar
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79 ml butter
or margarine,
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118 ml pecans
finely chopped
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3 8 oz packages cream cheese
softened
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355 ml sugar
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3 eggs
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2 Crtns sour cream
commercial sour cream, 8 oz cartons
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5 ml vanilla extract
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2.5 ml liquid butter flavoring
*
237 ml pecans
and toasted
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Directions

Combine cracker crumbs, ⅓ cup sugar, butter, and ½ cup pecans, mixing well.

Reserve ⅓ 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 1½ 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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 54650% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 119mg 5%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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