Butter Pecan Cheesecake
Yield
6 servingsPrep
?Cook
60 minReady
?Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
butter
or margarine, |
|
| ½ | cup |
pecans
finely chopped |
|
| 3 | 8 oz packages |
cream cheese
softened |
*
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 79 | ml |
sugar
|
|
| 79 | ml |
butter
or margarine, |
|
| 118 | ml |
pecans
finely chopped |
|
| 3 | 8 oz packages |
cream cheese
softened |
*
|
| 355 | ml |
sugar
|
|
| 3 |
eggs
|
*
|
|
| 2 | Crtns |
sour cream
commercial sour cream, 8 oz cartons |
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
liquid butter flavoring
|
* |
| 237 | ml |
pecans
and toasted |
|
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
