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Paula Deen's Butter Pecan Cheesecake Recipe

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This recipe for Paula Deen's Butter Pecan Cheesecake is from Christie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
5 Tbsp butter, melted
1 1/2 cups graham crackers crumbs
1/3 cup sugar
1/2 cup chopped pecans

Filling:
3 8oz packages cream cheese, at room temperature
1 1/2 cups sugar
3 eggs
2 cups sour cream
1 tsp pure vanilla extract
1 tsp pure butter flavoring
1/2 tsp pure almond extract
1 cup chopped pecans

Sauce:
1/2 cup chopped pecans, toasted
1 cup Smucker's Special Recipe Butterscotch Caramel Ice Cream Topping
Whipped Cream, for garnish
Directions:
Directions:
Preheat oven to 475º

For crust, pour butter over graham cracker crumbs, sugar, and pecans; stir well. Press into the bottom of a 9 inch springform pan. Set aside.

For filling, using an electric mixer cream together cream cheese and sugar, beating well. Add eggs one at a time, beating well after each addition. Add sour cream, flavorings, and pecans and stir. Pour over crust and bake at 475º
for 10 minutes, the lower temperature to 300º and bake for an additional 50 minutes. Turn off oven, open oven door, and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate. When ready to serve, remove ring from springform pan. Stir toasted pecans into butterscotch topping. Drizzle cake with topping mixture. Top each slice with a dollop of fresh whipped cream.

This recipe came from The Lady & Sons Just Desserts

 

 

 

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