| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 6 | Servings | |
INGREDIENTS
| *Ingredients:* | ||
| 1 1/2 | c | Graham cracker crumbs |
| 1/3 | c | Sugar |
| 1/3 | c | Butter or margarine, melted |
| 1/2 | c | Pecans, finely chopped |
| 3 | pk | Cream cheese (8-oz pkgs), softened |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 | Crtns commercial sour cream (8-oz cartons) | |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Butter flavoring |
| 1 | c | Pecans, finely chopped, toasted |
INSTRUCTIONS
*Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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