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1 1/2 cups graham cracker crumbs 1/4 cup sugar 6 tablespoons melted butter 1 1/4 cups pecans, chopped 4 tablespoons butter 2 1/2 pounds cream cheese, room temperature 1 cup sour cream 1 1/2 cups sugar Grated rind of 1 1/2 lemons 3/4 cup fresh lemon juice 6 eggs For crust, combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium mixing bowl. Toss thoroughly and press into the bottom of a 9-inch springform pan. Set aside. Heat 4 tablespoons butter in a large saute pan, add pecans, and toss to coat with butter. Watching carefully and tossing frequently, cook pecans until toasted on all sides. Set aside to cool. In a large mixing bowl, beat cream cheese until light and fluffy. Add each of the following ingredients, mixing well after each addition, the sour cream, sugar, lemon rind, and lemon juice. Add toasted pecans, including all the browned butter in pan. Add all eggs and mix until just blended. Pour into springform pan. Place pan on a cookie sheet and put in cold oven. Turn heat to 325 degrees and bake for approximately 1 1/2 hours or until cake is slightly puffed and firm when nudged. Remove from oven, allow to cool, then refrigerate overnight before serving. To serve, run a thin knife blade around inside of cuff to loosen. Remove cuff and cut cake into wedges with a hot, wet knife. Yield: 10-12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |