Yield: 10 Servings
Measure | 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 \N | Eggs |
1 teaspoon | Vanilla extract |
1 cup | Chopped pecans |
\N \N | Whipped cream (optional) |
\N \N | Additional chopped pecans (optional) |
\N \N | Pecan halves (optional) |
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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