Directions:
- In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
- In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.31 Kcal (2212 kJ) | ||
| Calories from fat | 343.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.19g | 59% | |
|---|---|---|---|
| Cholesterol | 94.02mg | 31% | |
| Sodium | 46.97mg | 2% | |
| Potassium | 195.85mg | 4% | |
| Total Carbs | 42.97g | 14% | |
| Sugars | 23.79g | 95% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 7.05g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 469 Kcal (1964 kJ) | ||
| Calories from fat | 305.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.9g | 59% | |
|---|---|---|---|
| Cholesterol | 83.47mg | 31% | |
| Sodium | 41.7mg | 2% | |
| Potassium | 173.86mg | 4% | |
| Total Carbs | 38.15g | 14% | |
| Sugars | 21.12g | 95% | |
| Dietary Fiber | 2.67g | 12% | |
| Protein | 6.26g | 14% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 8% | |
| Calcium | 54mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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