Recipe Archives->Desserts Cheesecake->Pecan 01

 
Pecan Cheesecake 
 
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup plus 2 tablespoons butter, melted
5 (8-oz) packages cream cheese, softened
1 2/3 cups firmly packed light brown sugar
5 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
Whipped cream (optional)
Additional chopped pecans (optional)
Pecan halves (optional)

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.

Printable version: pecan01.txt.