Butter Pecan Cheesecake
CRUST:
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon McCormick Pure Vanilla Extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans
Directions:
In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping.
Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. spring-form pan.
Place spring-form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around bottom and side of the pan. (Purpose is to keep water from leaking in)
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring.
Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325 degrees for 70-80 minutes or until center is almost set. Use wood toothpick to test it. If a lot is stuck to the tooth pick give it 5 minutes more time. A little film on the tooth pick and it is just right.
Remove spring-form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1hour longer.
Refrigerate overnight. Remove sides of pan.
Yield: 16 servings of yummy good stuff.
Nutritional Facts: 1 slice equals 456 calories, 33 g fat (16 g saturated fat), 116 mg cholesterol, 224 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein.