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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Tasting this cheesecake will quickly bring the South to mind. For me, it always conjures up the image of a couple swinging on the front porch, taking in the beauty of the huge magnolia tree out in their yard. Ingredients:
1-1/2 cups graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons butter, melted |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
3 eggs |
2 teaspoons vanilla extract |
1/2 cup chopped pecans, toasted |
whipped cream |
whole pecans |
Directions:
1. Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.
2. Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans. Yield: 12-16 servings.
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