BUTTER PECAN CHEESECAKE

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Prep: 20 mins | Cook: 1 hr | Total: 2 hrs 20 mins | Additional: 1 hr | Servings: 12 | Yield: 1 9-inch springform pan.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup chopped pecans

1/3 cup butter, melted

1/3 cup white sugar

Cake:

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

2 cups sour cream

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

Preheat oven to 475 degrees F (245 degrees C).

Combine graham cracker crumbs, 1/2 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 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.

Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let the cake sit in the oven for 1 hour.

Nutrition Info:

Per Serving: 534 calories; 44.8 g total fat; 139 mg cholesterol; 303 mg sodium. 27.1 g carbohydrates; 9 g protein

Recipe Review:

I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully.

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Source kitchmenow.com