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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