Butter Pecan Cheesecake II
5 tablespoons butter, melted
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup chopped nuts
3 pkgs. (8 oz each) cream cheese, at room temperature
1-1/2 cups sugar
2 cups sour cream
1 teaspoon vanilla
1 teaspoon pure butter flavoring
1/2 teaspoon almond extract
1 cup chopped pecans
1/2 cup chopped pecans, toasted
1 cup Smucker's Special Recipe Butterscotch Caramel Ice Cream topping
Preheat oven to 475º.
For crust, pour butter over graham cracker crumbs, sugar and pecans; stir well. Press into the bottom of a 9" springform pan. Set aside.
For filling, using an electric mixer, cream together cream cheese and sugar, beating well. Add eggs one at a time, beating well after each addition. Add sour cream, flavorings, and pecans and stir. Pour over crust
and bake at 475º for 10 minutes, then lower temperature to 300º and bake for an additional 50 minutes.
Turn off oven, open oven door and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate.
When ready to serve, remove ring from springform pan. Stir toasted pecans into butterscotch topping. Drizzle cake with topping mixture. Top each slice with a dollop of fresh whipped cream.