If there are two desserts worth screaming for it is ice cream or cheesecake or both. Now you can have your cake and eat it while thinking about your favorite ice cream flavor at the same time. This recipe creates a luscious cheesecake that tastes just like butter pecan ice cream. One of the best results that come after eating a slice of this cake is knowing your won’t get that headache from brain freeze if you eat it too quickly.
- 1 ½ cups of graham cracker crumbs
- ½ cup of chopped pecans
- 1/3 cup of sugar
- 1/3 cup of melted butter
- 3 (8 ounce) packages of softened cream cheese
- 1 ½ cups of sugar
- 2 cups of sour cream
- 1 ½ teaspoons of vanilla
- ½ teaspoon of butter flavoring or extract
- 3 large eggs, lightly beaten
- 1 cup of chopped pecans
- Preheat the oven to 325’.
- Grease the sides of a spring-form baking pan.
- Mix together the butter, graham cracker crumbs, pecans and sugar. Set aside one-third of the mixture to use later for the cheesecake topping.
- Wrap the sides of the spring-form pan with aluminum foil.
- In a large mixing bowl beat the cream cheese and sugar until smooth.
- Add in the sour cream, extract and flavorings.
- Set the beaters to low and add the eggs one at a time until just combined.
- Fold in the chopped pecans.
- Press two-thirds of the graham cracker mixture on the bottom of the spring pan to create a crust.
- Pour the cheesecake batter into the spring pan.
- Place the spring pan in a shallow baking pan and add 1 inch of hot water to the pan the spring pan is sitting in.
- Place the pan in the pan into the oven and bake for 65-80 minutes or until center is almost set.
- Remove the spring pan from the water bath and allow the cake to cool for 10 minutes on a wire cooling rack.
- Slowly pop the clasp on the spring pan but do not shift the sides of the pan.
- Carefully run a thin knife around the edge of the pan to loosen and allow cake to cool for an additional hour.
- Top the cheesecake with the remaining topping that was set aside earlier.
- Place the cake, pan and all in the refrigerator to cool overnight.
- The next day remove the sides from the spring pan.
- Place the cheesecake on a cake dish or into a cake taker and it is ready to serve.
- The reason you want to use a water bath when baking a cheesecake is to ensure that the top will not crack.
- The aluminum foil keeps the temperature consistent while the cheesecake is baking and prevents the water from seeping into the bottom of the cake pan.
- Cheesecakes can be frozen up to two months either whole or sliced. Just make sure that the cake or slices are set on a cookie sheet and frozen prior to wrapping. Once the cake is just frozen it is easier to work with and will look just baked when it thaws. Wrap the frozen cheesecake in plastic wrap and then place the cake into a large sealable plastic bag until ready to use. When you are ready for that cheesecake remove it from the freezer allow it to thaw in the refrigerator only after the wrappings are removed and the cake is placed in a cake serving container in the refrigerator to thaw prior to serving.
© 2014 Beverly Mucha / All Rights Reserved