Butter Pecan Cheesecake
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
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
Reviews
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My father loves cheesecake and butter pecan ice cream so I had to make this for him. I took it to our church homecoming meal and it was a hit. Will definitely make it again and use the suggestion of toasting the pecans. I couldn't find butter flavor locally so I substituted extra homemade vanilla and it was good.
I followed the recipe right by the instructions; even baked 10 minutes longer, still the middle didn't set. Any suggestions what went wrong?
delicous!
Couldn't find a spring form pan in time so I made this into mini cheesecake cupcakes instead. They turned out perfectly! Added some caramelized pecans to the top and this tasted just like butter pecan ice cream. Was a huge hit with my family and my coworkers for Thanksgiving. If my body would allow, I'd eat these every day!
Awesome.....simple to make. Make sure to do the water bath as it slowly bakes the filling evenly and keeps it from losing the moisture of the filling. Letting it rest/sit one day in the refrigerator melds the flavors fully versus sneaking a piece of the pie. You will be glad you waited.
This is a great recipe I made it more then once and each time they loved it
This definitely is a 5 stars recipe. It is the best cheesecake ever. I shared it with three of my neighbors and they all called to rave about the cheesecake. Will make this againand again. I want to thank the person that sent in this recipe.