Directions:
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.
- Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
- Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1536.57 Kcal (6433 kJ) | ||
| Calories from fat | 1246.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 138.51g | 213% | |
|---|---|---|---|
| Cholesterol | 500.14mg | 167% | |
| Sodium | 926.74mg | 39% | |
| Potassium | 1042.98mg | 22% | |
| Total Carbs | 49.66g | 17% | |
| Sugars | 13.68g | 55% | |
| Dietary Fiber | 11.41g | 46% | |
| Protein | 40.93g | 82% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 6.3mg | 35% | |
| Calcium | 559.7mg | 56% | |
| Amount Per 100 g | |||
| Calories | 335.52 Kcal (1405 kJ) | ||
| Calories from fat | 272.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.25g | 213% | |
|---|---|---|---|
| Cholesterol | 109.21mg | 167% | |
| Sodium | 202.36mg | 39% | |
| Potassium | 227.74mg | 22% | |
| Total Carbs | 10.84g | 17% | |
| Sugars | 2.99g | 55% | |
| Dietary Fiber | 2.49g | 46% | |
| Protein | 8.94g | 82% | |
| Vitamin C | 2.4mg | 18% | |
| Iron | 1.4mg | 35% | |
| Calcium | 122.2mg | 56% | |
* 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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