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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. graham cracker crumbs
1/4 c. butter
3 8-oz. pkg. cream cheese, softened
1 1/4 c. brown sugar
3 eggs
1 c. chopped pecans
2 T. all-purpose flour
1 1/2 tsp. vanilla extract
1/4 c. butter
1/2 c. brown sugar, packed
12 pecan halves
Preheat oven to 350F.
In a small bowl, combine graham cracker crumbs and melted butter with a fork and mix well.
Press evenly in bottom of 9-inch spring-form pan.
In large bowl, beat cream cheese and 1 1/4 cups brown sugar until smooth.
Add eggs, one at a time, beating after each addition until just combined.
Stir in chopped pecans, flour and vanilla.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 55 minutes, or until center is almost set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, stir 1/4 cup butter and 1/2 cup brown sugar over low heat until brown sugar has dissolved completely.
Pour hot topping over chilled cake; garnish with pecan halves.
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CHEESECAKE - PRALINE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. graham cracker crumbs
1/4 c. butter
3 8-oz. pkg. cream cheese, softened
1 1/4 c. brown sugar
3 eggs
1 c. chopped pecans
2 T. all-purpose flour
1 1/2 tsp. vanilla extract
1/4 c. butter
1/2 c. brown sugar, packed
12 pecan halves
Preheat oven to 350F.
In a small bowl, combine graham cracker crumbs and melted butter with a fork and mix well.
Press evenly in bottom of 9-inch spring-form pan.
In large bowl, beat cream cheese and 1 1/4 cups brown sugar until smooth.
Add eggs, one at a time, beating after each addition until just combined.
Stir in chopped pecans, flour and vanilla.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 55 minutes, or until center is almost set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, stir 1/4 cup butter and 1/2 cup brown sugar over low heat until brown sugar has dissolved completely.
Pour hot topping over chilled cake; garnish with pecan halves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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