CRUST:
1¾ cups graham cracker crumbs
5 tablespoons sugar
1½ cups chopped pecans
6 tablespoons melted butter
FILLING:
3 (8-ounce) packages cream cheese, softened
1½ cups sugar
3 large eggs
2 cups sour cream
1½ teaspoons butter pecan extract
1¼ cups chopped pecans
SAUCE:
1¾ cups chopped pecans, toasted
1¼ cups butterscotch or caramel ice cream topping
2 cups whipped cream (optional)
Preheat the oven to 475 degrees. Cover the bottom of a 9-inch springform pan with aluminum foil, bringing it part way up the side to prevent drips.
For the crust, in a medium bowl combine the graham cracker crumbs, sugar, and pecans. Add the butter and stir well. Press the mixture into the bottom of the prepared pan, and set aside.
For the filling, in a large bowl cream together the cream cheese and sugar with an electric mixer. Add the eggs, one at a time, beating well after each addition. Add the butter pecan extract and pecans and stir well. Pour the filling over the crust. Bake 10 minutes. Reduce the temperature to 300 degrees. Bake an additional 50 minutes. Turn off the oven, open the door, and keep the cake in the oven for 1 hour. Remove the cake from the oven and allow it to cool at room temperature. Cover and refrigerate.
Before serving, remove the side of the springform pan. For the sauce, in a small bowl stir the toasted pecans into the butterscotch topping. Spoon the sauce over the cheesecake. Top with the whipped cream, if desired.
Makes 12 servings
Linda Brown, Member
Look! Purple Red Hatters,
Beavercreek, Ohio