Fall always makes me yearn for this pecan cheesecake, but it’s delicious any time of year. You’ll want to put it on your list of favorite holiday desserts.

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup sugar
• 1/3 cup butter, melted

Filling

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 3 eggs, lightly beaten
• 1 cup finely chopped pecans

Preparation

1. In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping.
2. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
3. Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Beat in the sour cream, vanilla and butter flavoring.
6. Add eggs; beat on low speed just until combined. Fold in pecans.
7. Pour into crust; sprinkle with reserved crumb mixture.
8. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
9. Bake at 325° for 70-80 minutes or until center is almost set.
10. Remove springform pan from water bath.
11. Cool on a wire rack for 10 minutes.
12. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
13. Refrigerate overnight.
14. Remove sides of pan.

Yield: 16 servings.