| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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