Yield: 1 Servings
|1¼ cup||Graham cracker crumbs about 20 square|
|½ cup||Chopped toasted pecans|
|¼ cup||Brown sugar, firmly packed|
|¼ cup||Margarine or butter melted|
|3 packs||Cream cheese, softened 8 oz each pk|
|1 \N||Dash or two of nutmeg|
|½ cup||Butter or margarine|
|1¼ cup||Brown sugar, firmly packed|
|2 tablespoons||Light corn syrup|
|½ cup||Whipping cream|
|1 cup||Toasted pecans|
TOASTED PECAN SAUCE
Heat oven to 350 degrees. In medium bowl, combine all the crust ingredients; mix well. Press in bottom of 10 inch spring-form pan.
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; beat until well blended. Pour into crust-lined pan. Bake at 350 degrees for 50-60 minutes or until center is set. Cool. Refrigerate for several hours or overnight.
Shortly before serving, carefully remove sides of pan.
Top each slice with Toasted Pecan Sauce.
Hint: To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.
Toasted Pecan Sauce: Melt butter in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil, boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil.
Remove from heat. Stir in toasted pecans. Makes 2-¼ cups of sauce.
From: Joyce Brophy, Parson's Technology.