BUTTER PECAN CHEESECAKE
- 1 1/2 cups graham cracker crumbs
- half cup chopped pecans
- 1/3 cup butter, melted
- 1/3 cup white sugar
- three (8 ounce) packages cream cheese, softened
- half cup white sugar
- three eggs
- two cups sour cream
- one teaspoon vanilla extract
- one cup chopped pecans
Preheat oven to four hundred seventy five degrees F (two hundred forty five degrees C).
Combine graham cracker crumbs,half cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
Beat cream cheese and half cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in one cup pecans. Pour cream cheese mixture over crust.
Bake in the preheated oven for ten minutes. Reduce oven to three hundred degrees F (one hundred fifty degrees C) and continue baking for fifty minutes more. Turn off oven, open door slightly, and let the cake sit in the oven for one hour.
Per Serving: five hundred thirty five calories; 44.8 g total fat; 139 mg cholesterol; 303 mg sodium. 27.1 g carbohydrates; 9 g protein
I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully.