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Butter Pecan Cheesecake












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


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


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

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 54650% of calories 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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