Southern-Style Pecan-Crusted Cheesecake

A dash of buttermilk. A pecan coating. Summer fruits ripened by the warm Southern heat. Who says cheesecakes are just for New Yorkers? My extra-special, Southern-style, pecan-crusted cheesecake is full of Southern charm but retains all of the creamy goodness you expect from a traditional cheesecake. I came up with this idea using a classic cheesecake recipe, adding a little sass with buttermilk and contrasting that with sweet, fresh fruit. Serve this with freshly whipped cream for a winning dessert regardless of your locale! Let us know how you like it: thesoutherndish@gmail.com!

Pecan Crusted Cheesecake
1 3/4 c. finely ground raw pecans (make sure all bitter membranes are removed)
4 T. butter
3 8-oz. packages of cream cheese, softened (or reduced-fat cream cheese; NOT fat-free)
3/4 c. + 1 T. sugar (or 1/2 c. sugar and 1/4. c. Splenda + 1 T. sugar), divided
1 T. all-purpose flour
1 1/2 t. pure vanilla or other favorite flavoring
3 large eggs + 1 egg yolk
1/4 c. buttermilk
Fresh fruit
Freshly whipped cream (try one of my flavored whipped cream ideas in the recipe list at the left)

Preheat oven to 375. Mix pecans, butter and 1 T. sugar. Press into the bottom and up the sides of a spring-form pan. Bake crust for ten minutes and cool on a wire rack.

Reduce oven temp to 300. Cream together cream cheese and sugar until smooth. Add flour and vanilla (for other flavoring). Beat well. Add eggs one at a time, beating well after each. Add yolk and beat well. Stir in buttermilk. Pour filling into prepared crust. Bake about an hour, until cheesecake is golden but still moist in center. Cool on a wire rack. Best if made the day before. Store in refrigerator, well wrapped in plastic wrap. Garnish with fresh summer fruit and freshly whipped cream (plain or flavored), if desired.