Butter Pecan Cheesecake II recipe

Source: Southern Living: 1986 Annual Recipes

Yields one 9-inch cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 eggs
2 (8 ounce) containers commercial sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted

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 F for 10 minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.