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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 534 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ½ cup chopped pecans
• 3 eggs
• 1 ½ cups graham cracker crumbs
• ⅓ cup butter, melted
• ⅓ cup white sugar
• 2 cups sour cream
• 3 (8 ounce) packages cream cheese, softened

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.