Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ½ cup graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 ½ cup pecans, finely chopped and toasted
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cup sugar
- 3 eggs
- 2 cups (8-ounces) cartons sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon butter flavoring
Directions
Combine cracker crumbs, 1/3 cup sugar, butter, and 1 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch spring form pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 ½ cup sugar, mixing well. Add eggs, one at a time, beating well after each addition.
Add sour cream and flavorings; mix well. Stir in ½ cup pecans.
Spoon into a prepared pan; sprinkle with reserved crumb mixture. Bake at 475° for 10 minutes.
Reduce temperature to 300° and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.