1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Plus
2 tb Butter; melted
5 pk (8-oz) cream cheese;
-softened
1 2/3 c Firmly packed light brown
-sugar
5 Eggs
1 ts Vanilla extract
1 c Chopped pecans
Whipped cream (optional)
Additional chopped pecans
-(optional)
Pecan halves (optional)
From: llburnet@lesley.b23b.ingr.com (Lesley Burnette)
Date: Tue, 12 Oct 1993 15:36:19
From: Southern Living
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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings