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Butter Pecan Cheesecake


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. Watkins Vanilla Extract
1/2 tsp. Watkins Butter Pecan Extract
1 C. pecans, finely chopped - toasted

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

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Stir in 1 cup pecans.

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

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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