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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I found that if you make ice cream with brown sugar it tastes just like butter pecan without the nuts. Here is a cheescake with that butter pecan flavor. Ingredients:
1 1/2 cups graham cracker crumbs |
2 tbls sugar |
1/4 cup plus 2 tbls butter, melted |
5 (8 oz) pkgs cream cheese, softened |
1 2/3 cup brown sugar, firmly packed |
5 eggs |
1 tsp vanilla extract |
1 cup pecans, chopped |
whipped cream, optional |
additional pecans, pecan halves |
Directions:
1. Combine first 3 ingredients, mixing well.
2. Press mixture into the bottom of a 10 inch spring form pan; chill.
3. Beat cream cheese with an electric mixer until light and fuffy; gradually add brown sugar, mixing well.
4. Add eggs one at time time beating well after each addition.
5. Stir in vanilla and 1 cup of chopped pecans.
6. Spoon into prepared pan.
7. Bake at 325 degrees for 1 hour.
8. Turn oven off and allow for cheescake to cool in oven for 30 minutes.
9. Let cool to room temperature and allow to refrigerate for 8 hours.
10. Remove sprinform pan from sides of cake.
11. If desired top with whipped cream and garnish top of cake with pecan halves.
12. Press additional chopped pecans onto the sides of the cake.
13. The recipe came from Southern Living Annual Recipes.
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