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Butter Pecan Cheesecake

Western.Chefs's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Chopped pecans 1 Cup (16 tbs)
  Graham cracker crumbs 1 Cup (16 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Cream cheese 32 Ounce, softened (4 packages, 8 ounce size)
  Eggs 4 Large
  Sour cream 1 Pound (1 container)
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1) In a non-stick pan, melt 1 tablespoon butter saute pecans until lightly toasted.
2) Remove and place the pecans in a bowl; set aside.
3) In same pan, melt remaining butter; take the pan away from heat and stir in graham-cracker crumbs and 2 tablespoons sugar until well mixed.
4) Press the crumb mixture into the bottom of 9-inch springform pan.
5) Put the pan in the freezer until well chilled.
6) Preheat the oven to 475F.

MAKING
7) In a mixer bowl, whisk in the cream cheese and 1 ½ cups sugar until smooth. 8) Beat in the eggs, one at a time, beating after each addition.
9) Mix in 1 cup sour cream and the vanilla; beat until well mixed.
10) Add in toasted pecans and stir well.
11) Transfer the cheese mixture into the pan.
12) Bake for 10 minutes; lower the oven heat to 300F; continue baking 45 to 50 minutes, or until center of cheesecake is almost firm.
13) In a bowl, stir together remaining sugar with sour cream.
14) Take the pan out of the oven.
15) Raise the oven temperature to 400F.

FINALIZING
16) Smear the sour-cream mixture evenly on cheesecake and place back in the oven for 5 minutes, or until topping is set.
17) Place the pan over wire rack and cool completely, refrigerate until cold for 3 hours or overnight.

SERVING
18) Twist and remove side of springform pan.
19) Place cheesecake on serving plate and garnish with pecan halves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pecan
Interest: 
Gourmet, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
65 Minutes
Ready In: 
115 Minutes
Servings: 
8

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