Butter Pecan Cheesecake

By mhatkinson

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1/2 cup finely chopped pecans
• 3 (8-ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 3 eggs
• 2 (8-ounce) cartons commercial sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon teaspoon butter flavoring
• 1 cup finely chopped pecans, toasted

Preparation

Step 1

Combine cracker crumbs, 1/2 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 cups 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 mixure. 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.