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BUTTER PECAN CHEESECAKE

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BUTTER BEEF AND PECAN CHEESECAKE
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Butter pecan ice cream is one of my favorite tastes. If you find an ice cream that manages to balance off the richness of the ice cream with a smooth buttery flavor and crunchy pecans, you’ve found something special. That right there is absolute heaven. So, as I was eating Butter Pecan ice cream the other day, I thought to myself, “This would probably be a great cheesecake flavor.” Yes, it was!
HOW TO MAKE A PECAN CHEESECAKE WITH TIPS

You are welcome to make your own crust. On my EASY CREAMY CHEESECAKE recipe page, I have a recipe for it.
You may easily substitute walnuts or macadamia nuts for the pecans.
It’s critical that your cream cheese be at room temperature rather than cold. It will not only blend better at room temperature, but it will also be less lumpy. I prefer to leave my cream cheese out on the counter the night before I prepare the cheesecake, but you may soften the blocks in the microwave for 15-20 seconds (totally unwrapped on a microwave-safe plate).
Butter extract exists, believe it or not. It’s near the vanilla extract in the baking section.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup chopped pecans

1/3 cup butter, melted

1/3 cup white sugar

Cake:

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

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3 eggs

2 cups sour cream

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

Preheat oven to 475 degrees F (245 degrees C).

Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.

Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.

Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let the cake sit in the oven for 1 hour.

Nutrition Info:

Per Serving: 534 calories; 44.8 g total fat; 139 mg cholesterol; 303 mg sodium. 27.1 g carbohydrates; 9 g protein

Recipe Review:

I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the directions to the letter and it came out beautifully.

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