butter pecan cheesecake

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By Ellen Bales
from Indianapolis, IN

Got this recipe in the mail from the folks at Taste of Home (their photo). My mother loved the flavor of butter pecan. I wish she was here--I'd make it for her. 06-16-14

serves 16
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For butter pecan cheesecake

  • 1 1/2 c
    graham cracker crumbs
  • 1/2 c
    finely chopped pecans
  • 1/3 c
    sugar
  • 1/3 c
    butter, melted
  • FILLING:
  • 3 pkg
    (8 oz.ea.) cream cheese, softened
  • 1 1/2 c
    sugar
  • 2 c
    (16 oz.) sour cream
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    butter flavoring
  • 3
    eggs, lightly beaten
  • 1 c
    finely chopped pecans
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How To Make butter pecan cheesecake

  • 1
    In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  • 2
    Place springform pan on a double thickness of heavy duty foil (about 18 inches 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 in a preheated 325º oven 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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