Recipe for Butter Pecan Cheesecake


    Butter Pecan Cheesecake

    Source: Southern Living: 1986 Annual Recipes

    Yields one 9-inch cheesecake

    1 1/2 cups graham cracker crumbs
    1/3 cup granulated sugar
    1/3 cup butter or margarine, melted
    1/2 cup pecans, finely chopped
    24 ounces cream cheese, softened
    1 1/2 cup granulated sugar
    3 eggs
    2 (8 ounce) containers commercial sour cream
    1 teaspoon vanilla extract
    1/2 teaspoon butter flavoring
    1 cup pecans, finely chopped, 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 F for 10 minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.