Yield: 10 Servings
|1½ cup||Graham cracker crumbs|
|2 tablespoons||Butter; melted|
|5 packs||(8-oz) cream cheese; softened|
|1⅔ cup||Firmly packed light brown sugar|
|1 teaspoon||Vanilla extract|
|1 cup||Chopped pecans|
|Whipped cream (optional)|
|Additional chopped pecans (optional)|
|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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