-CRUST-
1 c Pecan halves
1 c Graham cracker crumbs
1/4 c Brown sugar — firmly
-packed
5 tb Unsalted butter — melted
-and cooled
FILLING
2 lb Cream cheese — at room
-temperature
1 c Granulated sugar
3 tb Cognac or dark rum
2 ts Vanilla extract
3/4 ts Ground nutmeg
4 lg Eggs — at room temperature
2 tb Confectioner’s sugar —
-optional
Position a rack in the middle of the oven and preheat to 350~. Spread
the pecans on a baking sheet and place in the oven until lightly
toasted, about 10 minutes. Let cool. Leave oven set at 350~.
In a food processor fitted with the metal blade, combine the toasted
pecans, graham cracker crumbs and brown sugar; process to grind
finely. Add the melted butter and process until crumbs begin to stick
together. With your hand draped with plastic wrap to form a glove,
press the crumbs firmly onto the bottom and 2 inches up the sides of
a springform pan 9 inches in diameter and 2 1/2-inches deep. Wrap
aluminum foil around the outside of the pan. Bake the crust for 10
minutes until set. Remove from oven and let cool.
To make Filling: In a large bowl, combine the cream cheese and sugar.
Using an electric mixer set on medium speed, beat until well blended.
Beat in the Cognac or rum, vanilla and nutmeg. Add the eggs, one a a
time, beating after each addition just until combined. Pour the
filling into the cooled crust. Bake until the center 2 inches still
quiver slightly when the pan is shaken, about 1 hour. Transfer to a
rack and let cool. Cover with aluminum foil and refirgerate overnight
or for up to 3 days.
To serve; Run a knife around the pan sides to loosen the cake.
Remove the foil from the pan and release the pan sides. Place
cheescake on a plate. Using a fine-mesh sieve, sift the
confectioner’s sugar over the top just before serving, if desired.
Makes 12 servings.
From Williams-Sonoma Kitchen Library
Yields
12 servings