BUTTER PECAN CHEESECAKE RECIPE | ALLRECIPES
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.
Provided by PGS
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch springform pan
Number Of Ingredients 10
Steps:
- 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 cake sit in oven for 1 hour.
Nutrition Facts : Calories 533.9 calories, CarbohydrateContent 27.1 g, CholesterolContent 138.5 mg, FatContent 44.8 g, FiberContent 1.6 g, ProteinContent 9 g, SaturatedFatContent 21.9 g, SodiumContent 303.5 mg, SugarContent 18 g
BUTTER PECAN CHEESECAKE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 30 minutes
Cook Time 01 hours 10 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the side of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan.
Nutrition Facts : Calories 456 calories, FatContent 33g fat (16g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 33g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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