Creamy Baked Butter Pecan Cheesecake

Instructions

1. 1

   Preheat oven to 325°F. In a large bowl, combine the graham cracker crumbs, 1/2 cup pecans, 1/3 cup sugar, and 1/3 cup melted butter. Set aside 1/3 cup of the crumb mixture for topping. Press the remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.

2. 2

   Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks.

3. 3

   In a large bowl, beat the cream cheese and 1-1/2 cups sugar until smooth. Beat in the sour cream, vanilla, and butter flavoring. Add the eggs and beat on low speed just until combined. Fold in the 1 cup of chopped pecans. Pour the filling into the prepared crust and sprinkle with the reserved crumb mixture.

4. 4

   Place the springform pan in a large baking pan and add 1 inch of hot water to the larger pan. Bake for 70-80 minutes, or until the center is almost set. Remove the springform pan from the water bath and let cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for 1 hour longer. Refrigerate the cheesecake overnight, covering when completely cooled. Remove the rim of the pan before serving.