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Butter Pecan Cheesecake Yield: 6 servings
1 1/2 c Graham cracker crumbs 1/3 c Sugar 1/3 c Butter or margarine, melted 1/2 c Pecans, finely chopped 3 pk Cream cheese (8-oz pkgs),-softened 1 1/2 c Sugar 3 Eggs 2 8-oz cartons sour cream 1 ts Vanilla extract 1/2 ts Butter flavoring 1 c Pecans, finely chopped, -toasted
Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans,mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch spring form pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup 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 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; Chill.
Yields one 9-inch cheesecake.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower