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Butter Pecan Cheesecake

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Description Edit

Ingredients Edit

  • 1 ½ cup graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 ½ cup pecans, finely chopped and toasted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 ½ cup sugar
  • 3 eggs
  • 2 cups (8-ounces) sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter flavoring

Directions Edit

  1. Combine cracker crumbs, 1/3 cup sugar, butter, and 1 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch spring form pan.
  2. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 ½ cup sugar, mixing well. Add eggs, one at a time, beating well after each addition.
  3. Add sour cream and flavorings; mix well. Stir in ½ cup pecans.
  4. Spoon into a prepared pan; sprinkle with reserved crumb mixture. Bake at 475° for 10 minutes.
  5. Reduce temperature to 300° and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

Nutritional Information Edit

Servings: 6 or 1- or 2- inch cheesecake slices

Contributed by: Edit

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