| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 3 |
tb |
Margarine, Melted |
| 3/4 |
c |
Dark Brown Sugar, Packed |
| 3 |
|
Large Eggs |
| 1/2 |
c |
Pecans, Finely Chopped |
| 3 |
tb |
Sugar |
| 24 |
oz |
Cream Cheese, Softened |
| 2 |
tb |
Unbleached All-purpose Flour |
| 2 |
ts |
Vanilla |
|
|
Granishes * |
INSTRUCTIONS
* Garnish include Maple Syrup and Pecan halves.
Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, brown sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in vanilla; stir in chopped pecans. Pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continute baking an additional 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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