Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Southern Buttered Pecan Cheesecake

Southern Buttered Pecan Cheesecake

Servings: N/A | Prep: N/A | Cook: 1


1/2 cup gingersnap cookie crumbs (about 32 cookies) 1/3 cup plus 2 tablespoons butter or margarine, melted 1 cup finely chopped pecans 3 (8-oz.) packages cream cheese, softened 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk) 3 eggs 2 1/2 teaspoons vanilla extract 1 8-oz. container sour cream, at room temperature 1 tablespoon brown sugar Additional chopped pecans, toasted


Preheat oven to 300 degrees F. Combine crumbs and 1/3 cup butter, press firmly on bottom and 1 inch up side of 9-inch springform pan. In medium skillet, over medium heat, cook and stir 1 cup pecans in remaining 2 tablespoons butter until lightly toasted. Drain and cool. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and 2 teaspoons vanilla; mix well. Stir in buttered pecans. Pour into prepared pan. Bake 1 hour or until center is set. Combine sour cream, sugar and remaining 1/2 teaspoon vanilla. Spread on top of cheesecake. Bake 5 minutes longer. Cool. Chill thoroughly. Garnish with additional pecans. Refrigerate leftovers.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

Recipe Comments

(All fields are required)
Full Name:
Email Address:
(1 TO 5):