Butter Pecan Cheesecake

Another outstanding cheesecake recipe to add to your repertoire.
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
  • 1/2 cup finely chopped pecans

  • 3 8-ounce packages cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 1 cup finely chopped pecans, toasted (see Note, below)
Preheat oven to 475°F.

Combine the graham cracker crumbs, sugar, butter and pecans, mixing well. Reserve 1/3 cup of the mixture. Firmly press the remaining mixture on bottom of a 9-inch springform pan.

At medium speed of an electric mixer, beat the cream cheese until light and fluffy. Gradually add 1-1/2 cups sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla and butter flavoring, mixing well. Stir in the 1 cup of toasted pecans.

Pour batter into prepared springform pan. Sprinkle top evenly with reserved crumb mixture.

Bake at 475°F for 10 minutes. Reduce temperature to 300°F, and bake an additional 50 minutes. Cool on a wire rack, then chill.

Prep time: 25-30 minutes; Cooking time: 60 minutes; Total time: 85 minutes

Recipe editor

Note: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.
Cheesecake Recipes
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.