Butter Pecan Cheesecake
Submitted by jlewis
Creamy Southern-style butter pecan cheesecake on a pecan-studded graham cracker crust. Loaded with toasted pecans and sour cream for a rich, velvety texture. From Southern Living.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
40 minStraight from the pages of Southern Living, this cheesecake is a pecan lover’s dream come true, y’all.
Three packages of cream cheese get whipped until cloud-light, then blended with sour cream, butter flavoring, and a generous cup of toasted pecans stirred right into the batter.
The crust is graham cracker crumbs mixed with more chopped pecans and butter, with a handful reserved to sprinkle on top for a crumbly, nutty crown.
It bakes with a blast of high heat that sets the top, then finishes low and slow for that silky, crack-free center.
Chef Tips
- Toast your pecans in a dry skillet until fragrant; raw pecans taste flat in comparison
- Beat the cream cheese until truly fluffy before adding sugar, or you’ll end up with lumps
- Add eggs one at a time and don’t overbeat once they’re in; too much air causes cracking
- Let the cheesecake cool slowly in the turned-off oven with the door cracked to prevent the top from splitting
Ingredients
Directions
Combine cracker crumbs, ⅓ cup sugar, butter, and ½ cup pecans, mixing well.
Reserve ⅓ 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 1½ 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
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