Butter Pecan Cheesecake

A Watkins recipe from the Sneaky Kitchen

Home of Fuller Brush & Stanley Home Products at


1 1/2 C. Graham Cracker crumbs
1/3 C. sugar
1/3 C. butter or margarine, melted
1/2 C. pecans, finely chopped
3 pkgs. cream cheese or Neufchatel cheese (8 Oz.) - softened
1 1/2 C. sugar
3 eggs
16 oz. (2 C.) sour cream
1 tsp. Vanilla Extract
1/2 tsp. Butter Pecan Extract
1 C. pecans, finely chopped - toasted

Combine cracker crumbs, 1/3 C. sugar, butter & 1/2 C. pecans, mixing well. Reserve 1/3 C. of the mixture; firmly press remaining mixture on the bottom of a 9" spring form pan.

Beat cream cheese with an electric mixer until light & fluffy; gradually add 1-1/2 C. sugar; mix well. Add eggs, one by one mixing well after each egg. Add sour cream & extracts; mix well. Stir in 1 C. pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 for 10 min.; reduce temperature to 300 & bake an added 50 min. Let cool to room temperature on a wire rack; chill.