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    Pecan Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 c. graham cracker crumbs
    2 T. sugar
    1/4 c. plus 2 T. butter, melted
    5 (8-oz) packages cream cheese, softened
    1 2/3 c. firmly packed light brown sugar
    5 eggs
    1 t. vanilla extract
    1 c. chopped pecans
    Whipped cream (optional)
    Additional chopped pecans (optional)
    Pecan halves (optional)

    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.

    Recipe




 

 

 


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