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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Butter Pecan Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup  sugar
1/3 cup  butter or margarine melted
1/2 cup  pecans -- finely chopped
24 ounces cream cheese -- softened
1 1/2 cups sugar
3 eggs
16 ounces sour cream
1 teaspoon vanilla extract
1/2 teaspoon  butter flavoring
1 cup  pecans -- finely chopped, toasted
 
Combine cracker crumbs, 1/3 cup sugar, butter, and half cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.
 
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.
 
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees F. for 10 minutes; reduce temperature to 300 degrees F., and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.
10 servings.