Pecan Cheesecake Recipe

Pecan Cheesecake

Yield: 12 Servings

Ingredients

1 1/2 c graham cracker crumbs
3 tb sugar
1/4 c butter; melted
2 tb butter; melted
40 oz cream cheese; softened
1 2/3 c light brown sugar; firmly packed
5 eggs
1 ts vanilla extract
1 c pecans; chopped
Whipped cream; (optional)

Instructions

Additional chopped pecans (optional) Pecan halves (optional)

Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake.

Contributor: Southern Living

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