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Brown Sugar and Pecan Cheesecake




Source of Recipe


RECIPE ROSS


List of Ingredients




Crust:
1-1/2 cups fine graham cracker crumbs
1/3 cup finely chopped pecans
5 tbsp. butter or margarine, melted
1 tbsp. brown sugar
Filling:
3 pkg. (8 oz. each) cream cheese, softened
1-1/4 cups brown sugar, light or dark, packed
4 large eggs
8 oz. sour cream
2 tsp. vanilla
Caramel Pecan Sauce:
5 tbsp. butter or margarine
3/4 cup each pecan halves; light brown sugar, packed
1 cup heavy cream


Recipe



Heat oven to 450ºF (235ºC). Wrap bottom of a 9" springform pan with 3 or 4 layers heavy-duty foil. Combine crust ingredients; pat into springform pan, patting gently partway up sides of pan. Place in refrigerator or freezer while making filling. Filling: Beat cream cheese until smooth and fluffy; beat in brown sugar until light and well blended. Slowly beat in eggs, then sour cream and vanilla. Beat just until well blended. Pour into crust. Place foil-wrapped pan in a large, shallow roasting pan. Place in oven and add about 1/2" hot water. Reduce heat to 325°F (165ºC) and bake 45 - 55 minutes, until cheesecake is firm around edges, but still slightly jiggly in center. Turn oven off and leave cheesecake in 30 minutes longer. Place cheesecake on a rack to cool to room temperature. Remove pan sides. Sauce: Heat butter and pecan halves in a saucepan over medium heat. Cook, stirring, until butter is lightly browned and pecans are aromatic. Add brown sugar and cook, stirring, until sugar is dissolved. Stir in cream until well-blended and heat through. Serve with bread pudding, cheesecake or pound cake. Refrigerate cheesecake and sauce left over. Warm sauce slightly and thin as necessary with a little cream