Butter Pecan Cheesecake

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