Butter Pecan Cheesecake

If you love butter pecan ice cream, this beautiful cheesecake will be right up your alley.

When I was really young, my favorite ice cream was Rocky Road or Cherry Nut. As I got into my preteens, I discovered Pralines & Cream and Butter Pecan, which have remained two of my favorite ice cream flavors into adulthood. I have been making loads of cheesecake lately and I thought this butter pecan cheesecake would be the perfect treat. I ended up serving it topped with some butterscotch caramel sauce and whipped cream (although I have no pictures of that due to losing my pictures in the hard drive crash last summer).

(Print)
What you need:

• 1 premade graham cracker crust with 2 extra servings
• 2 blocks (8 oz. each) cream cheese, at room temperature
• 1 cup sugar
• 3 Tbsp. sour cream
• 2 eggs, beaten
• 2 Tbsp. butter extract
• 1/2 tsp. vanilla extract
• 3/4 cup chopped pecans

Directions:

1. In a stand mixer, beat together cream cheese, sugar, and sour cream until smooth.
2. Add eggs and extracts and mix. Scrape down sides of bowl occasionally.
3. Mix for about 4 minutes until smooth and creamy.
4. Stir in pecans and pour into graham crust.
5. Bake in a preheated 300 degree oven for 65 to 70 minutes or until there is only a slight jiggle in the center of the cake.
6. Let cool for 30 minutes at room temperature and then allow to finish cooling in the refrigerator for several hours.

Recipe from The Country Cook

I am loving turning other classic flavors of foods into cheesecake, so it was only a matter of time before I made Cinnamon Roll Cheesecake. I love pecan sandies and I think these Butter Pecan Cookies from The Recipe Critic look so beautiful and I bet they taste even better.

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