Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia
Butter Pecan Cheesecake
Butter Pecan Cheesecake
Prep Time
30 min
Cook Time
1 hour 10 min
Yield
16 servings
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring
- 3 large eggs, room temperature, lightly beaten
- 1 cup finely chopped pecans
Directions
- Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the side of a greased 9-in. springform pan.
- Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 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 in. hot water to larger pan.
- Bake 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 the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
Nutrition Facts
1 piece: 456 calories, 33g fat (16g saturated fat), 116mg cholesterol, 224mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 7g protein.
Loading Popular in the Community
Loading Reviews
