Butter Pecan Cheesecake
Total Time Prep: 30 min. Bake: 70 min. + chilling
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 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 large eggs, room temperature, lightly beaten
1 cup finely chopped pecans
Directions:
Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar, and butter; set aside 1/3 cup for topping. Press the remaining crumb mixture onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
Place the springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around the pan.
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 the springform pan in a large baking pan; add 1 in. hot water to a larger pan.
Bake for 70-80 minutes or until the center is almost set. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove the rim of the pan.
Nutritional Facts:
1 piece: 456 calories, 33g fat (16g saturated fat), 116mg cholesterol, 224mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 7g protein.
Recipe courtesy of Taste of Home.com
