 |
|
|
 |
|
| 1 1/2 Cups | Graham Cracker Crumbs |
| 2 Tbsp. | Sugar |
| 1/4 Cup | Butter + 2 Tbsp., melted |
| 40 Oz. | Cream Cheese, softened |
| 1 2/3 Cups | Firmly Packed Light Brown Sugar |
| 5 | Eggs |
| 1 Tsp. | Vanilla |
| 1 Cup | Chopped Pecans |
| - | Whipped Cream (optional) |
| - | Additional Chopped Pecans (optional) |
| - | Pecan Halves (optional) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
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. |
|
| 2. |
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. |
|
| 3. |
If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
|
|
|
|
