Butter Pecan Cheesecake

Name: Butter Pecan Cheesecake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters butter, melted; 1 teaspoons butter flavoring; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 355 milliliters graham cracker crumbs; 237 milliliters finely chopped pecans; 454 grams cups sour cream; 355 milliliters sugar; 1 teaspoon vanilla extract

Butter Pecan Cheesecake is a lacto ovo vegetarian dessert. This recipe makes 16 servings with 405 calories, 6g of protein, and 31g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, pecans, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. If you like this recipe, take a look at these similar recipes: Butter Pecan Caramel Cheesecake, Butter Pecan Cheesecake with Chocolate Glaze, and Pecan Pie Cheesecake with Pecan Caramel Sauce.

Instructions

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. springform pan.

Ingredients you will need

Cracker Crumbs

Butter

Pecans

Sugar

Equipment you will use

Springform Pan

Bowl

Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Ingredients you will need

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

Butter

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined. Fold in pecans.

Ingredients you will need

Pecans

Egg

Pour into crust; sprinkle with reserved crumb mixture.

Ingredients you will need

Crust

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Baking Pan

Bake at 325° for 70-80 minutes or until center is almost set.

Equipment you will use

Oven

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Wire Rack

Knife

Remove sides of pan.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

79milliliters

butter, melted 1teaspoons

butter flavoring 680grams

packages each) cream cheese, softened 3

eggs, lightly beaten 355milliliters

graham cracker crumbs 237milliliters

finely chopped pecans 454grams

cups sour cream 355milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Vineyards Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 25 dollars.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.