Pecan cheesecake

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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