Butter Pecan Cheesecake

By carvalhohm

Ingredients

• FILLING:
• 1-1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup sugar
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 3 eggs, lightly beaten
• 1 cup finely chopped pecans

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, combine cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto bottom and 1 in. up sides of greased 9-in. springform pan.

Place springform pan on double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 70-80 minutes or until center is almost set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.