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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup chopped pecans, toasted |
1/4 cup butter or margarine, melted |
3 (8-ounce) packages cream cheese, softened |
1 cup firmly packed light brown sugar |
1 (5.33-ounce) can evaporated milk |
2 tablespoons all-purpose flour |
3 eggs |
1 1/2 teaspoons vanilla extract |
1 cup pecan halves, toasted |
glaze |
Directions:
1. Combine first 4 ingredients, mixing well. Press mixture into bottom and 1 1/2 inches up the sides of a 9-inch Springform pan. Bake at 350° for 5 minutes.
2. Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, milk, and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared pan. Bake at 350° for 55 to 60 minutes.
3. Let cool in pan 30 minutes. Loosen and remove sides of Springform pan; cool completely. Cover loosely, and refrigerate overnight.
4. Before serving, arrange pecan halves on top of cheesecake. Serve with warm glaze.
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