Butter Pecan Cheesecake I

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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
3 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
3 eggs
16 ounces sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted


Combine cracker crumbs, 1/3 cup sugar, butter, and half 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 mixture. Bake at 475ºF for 10 minutes; reduce temperature to 300ºF, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

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