Butter Pecan Cheesecake

Butter Pecan Cheesecake
Butter Pecan Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1 1/2

    Cups Graham Cracker Crumbs

  • 1/2

    Cup Finely Chopped Pecans

  • 1/3

    Cup Sugar

  • 1/3

    Cup Butter, Melted

  • Filling

  • 3

    Packages (8 oz. Cream Cheese), softened

  • 1 1/2

    Cups Sugar

  • 2

    Cups (16 oz. Sour Cream)

  • 1

    Tsp. Vanilla Extract

  • 1/2

    Tsp. Butter Flavoring

  • 3

    Eggs, lightly beaten

  • 1

    Cup finely chopped Pecans

Directions

1.) In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup of topping. Pres remaining crumb mixture onto the bottom and 1 inch up the sides of a grased 9 inch springform pan. 2.) Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 3.) In a large bowl, beat cream cheese and sugar until smooth. Beat in the 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 a large baking pan; add 1 inch of hot water to larger pan. 4.) Bake at 325' for 70-80 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

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