Butter Pecan Cheesecake

Author

NuWave

Servings

16

Category

Desserts

Ingredients

• 1½ c graham cracker crumbs
• ½ c pecans, fine chop
• ⅓ c sugar, granulated
• ⅓ c butter, unsalted, melted
• 3 (8-oz) pkg. cream cheese, softened
• 1½ c sugar, granulated
• 2 c sour cream
• 1 t vanilla extract
• 3 eggs
• 1 c pecans, finely chopped

Directions

1. In a large mixing bowl, combine cracker crumbs, pecans, sugar, and butter, set aside ⅓ c for topping. Press remaining crumb mixture onto the bottom of a greased springform pan and 1 inch up the sides.
2. Wrap the bottom and up the sides of the springform pan with heavy-duty foil. When wrapping up the sides, bring enough foil up and over top of rim to seal.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add eggs one at a time, beating well after each addition. Fold in pecans.
4. Pour batter into crust, sprinkle with reserved crumb mixture. Place spring form pan in a large baking pan. Add 1 inch of hot water to larger pan. Bake at 325°F for 60-70 minutes.
5. Remove springform pan from water bath. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Cool for 1 hour or longer. Refrigerate overnight. When ready to serve, unlatch and remove outside of springform pan.