Butter Pecan Cheesecake

By srumbel

One of my favorite ice cream flavors is butter pecan. If you get a really good ice cream that manages to balance out the creaminess of the ice cream with that smooth buttery flavor and crunchy pecans...oooohhh boy, that is pure heaven right there. So, the other day, when we actually had some warm temperatures, I was craving ice cream. Bad. So I dug into some Butter Pecan and thought, this would probably be an awesome cheesecake.
Read more at http://www.thecountrycook.net/2014/02/butter-pecan-cheesecake.html#yupbXd3P8Lk3EMC7.99

Ingredients

• 11 premade graham cracker crust (extra 2 servings size)
• 2(8 oz.) blocks2 (8 oz.) blocks cream cheese, softened *
• 1cup1 cup sugar
• 3tbsp.3 tbsp. sour cream
• 22 eggs, beaten
• 2tbsp.2 tbsp. butter flavor/extract
• 1/2tsp.1/2 tsp. vanilla extract
• 3/4cup3/4 cup chopped pecans
• 15-2015-20 seconds.
• Read more at http://www.thecountrycook.net/2014/02/butter-pecan-cheesecake.html#yupbXd3P8Lk3EMC7.99

Preparation

Step 1

Preheat oven to 300F. Using a handheld or stand mixer, combine cream cheese with sugar and sour cream until smooth and combined well.
Then mix in beaten eggs along with extracts.
If you are using a stand mixer, don't forget to occasionally scrape down the insides of the bowl so it all gets incorporated well.
Mix for about 4 minutes until thick, smooth and creamy.
Then stir in pecans.
Pour mixture into graham cracker crust.
Make sure you get the graham cracker crust that says "2 Extra Servings" on the label. This recipe fits that size perfectly. If you can't find it, you'll just have a little bit of batter leftover.
Bake (on middle oven rack) for about 65-70 minutes. Top will be puffy and there should just be a slight jiggle still in the center. Allow cheesecake to chill in the refrigerator for several hours before serving. Sprinkle the top with a bit of crushed pecans before serving. To make it a bit more decadent, try drizzling a little caramel sauce on top!