The Country Cook: Butter Pecan Cheesecake
                                                   

Tuesday, February 25, 2014

Butter Pecan Cheesecake

One of my favorite ice cream flavors is butter pecan.  If you get a really good ice cream that manages to balance out the creaminess of the ice cream with that smooth buttery flavor and crunchy pecans...oooohhh boy, that is pure heaven right there.  So, the other day, when we actually had some warm temperatures, I was craving ice cream. Bad. So I dug into some Butter Pecan and thought, this would probably be an awesome cheesecake.  
A smooth cheesecake with a butter pecan flavor? That just might work. It sounded easy enough in my head. And it turns out, it was just that easy. And just that good. I was beyond thrilled with how yummy this one turned out. Not all recipes turn out as good as they sound in my head but ooh doggy, do I get tickled when a plan comes together!
Ingredients:
1 premade graham cracker crust (extra 2 servings size)
2 (8 oz.) blocks cream cheese, softened *
1 cup sugar
3 tbsp. sour cream
2 eggs, beaten
2 tbsp. butter flavor/extract
1/2 tsp. vanilla extract
3/4 cup chopped pecans
*It's really important that your cream cheese is at room temperature and not cold. It will not only mix better at room temperature but it won't be lumpy when you mix it either. I like to just set my cream cheese out on the counter the night before I make the cheesecake but you can actually soften the blocks (completely unwrapped on a microwave-safe plate) by putting them in the microwave for about 15-20 seconds.

Directions:
Preheat oven to 300F. Using a handheld or stand mixer, combine cream cheese with sugar and sour cream until smooth and combined well.  
Then mix in beaten eggs along with extracts. 
If you are using a stand mixer, don't forget to occasionally scrape down the insides of the bowl so it all gets incorporated well. 
Mix for about 4 minutes until thick, smooth and creamy.
Then stir in pecans.
Pour mixture into graham cracker crust. 
Make sure you get the graham cracker crust that says "2 Extra Servings" on the label. This recipe fits that size perfectly. If you can't find it, you'll just have a little bit of batter leftover.
Bake (on middle oven rack) for about 65-70 minutes. Top will be puffy and there should just be a slight jiggle still in the center. Allow cheesecake to chill in the refrigerator for several hours before serving. Sprinkle the top with a bit of crushed pecans before serving.  To make it a bit more decadent, try drizzling a little caramel sauce on top!
Enjoy!

14 comments :

  1. You just need to stop! OMG I can't wait to make this!!

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  2. Just curious in the picture of the ingredients I see two 8oz package of cream cheese but in the recipe it says two 16oz packages. So I do go by the recipe is four 8 oz packages right? I know that maybe a stupid question but I've never made cheese cake before..
    Thank you :)

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  3. This cheesecake looks amazing! My mom would faint from all the yumminess since these are her two favorite things, butter pecan and cheesecake. I think I found her birthday cake for this year! YUMMY!!

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  4. Theresa, use two 8 ounce cream cheese packages for a total of 16 ounces. I agree this isn't perfectly clear, but that's what she meant.

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  5. Theresa, that's a perfectly good question! It's two blocks of cream cheese for a total of 16 ounces. Each block is 8 ounces. I hope that helps and I hope you love it!

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  6. This is my favorite flavor of ice cream. I bet it's incredible as a cheesecake! I'm going to try this recipe this weekend and drizzle Trader Joe's Salted Caramel sauce on top when served.

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  7. your cheesecake looks so delicious!! I wish I had a slice right now!!

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  8. I just made this pie, thus far step by step it has turned out just like you said, am just waiting for it to chill so we can enjoy! Thank you!

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  9. I just made this pie, thus far step by step it has turned out just like you said, am just waiting for it to chill so we can enjoy! Thank you!

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  10. I didn't have butter extract (or the will to run to the grocery store), so substituted maple extract and a little more vanilla. With that and my homemade graham/cracker crust, it was still delicious!

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  11. this is two tablespoons of butter extract? Just want to make sure I'm reading it correctly. Thanks.

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  12. Ooh! This looks & sounds truly sinful! YUM!

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  13. Just wondering about the crust, since its the premade kind, does it dry out since its in the oven for a long time? Thanks!

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