Pecan cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| 2 | tablespoons | Sugar |
| ¼ | cup | Plus |
| 2 | tablespoons | Butter; melted |
| 5 | packs | (8-oz) cream cheese; softened |
| 1⅔ | cup | Firmly packed light brown sugar |
| 5 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Chopped pecans |
| Whipped cream (optional) | ||
| Additional chopped pecans (optional) | ||
| Pecan halves (optional) | ||
Directions
From: llburnet@... (Lesley Burnette) Date: Tue, 12 Oct 1993 15:36:19 From: Southern Living
Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake. Yield: 12 servings.
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