1 graham cracker crust (2 extra servings size)
2, 8 oz. pkgs cream cheese, room temperature
1 c. sugar
3 T. sour cream
2 eggs, beaten
2 T. butter flavor extract
1/2 t. vanilla extract
3/4 c. chopped pecans
crushed pecans, for topping, optional
caramel syrup, optional
Preheat oven to 300. Combine cream cheese with sugar and sour cream until smooth and combined well. Add eggs and extracts. Mix for 4 minutes until thick, smooth, and creamy. Stir in chopped pecans by hand. Pour in graham cracker crust. Bake 65-70 minutes. Top will be puffy and there should be a slight jiggle in the center. Allow to chill in refrigerator for several hours before serving. Drizzle slices with caramel syrup before serving, if desired.
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