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Ingredients
- FILLING:
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup finely chopped pecans
- 1 tsp grated lemon peel
- 6 tbsp cold butter
- 1 egg yolk
- 1/2 tsp vanilla extract
- 5 (8oz) pkgs cream cheese, softened
- 1 3/4 cups sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 eggs
- 2 egg yolks
- 1/4 cup whipping cream
Details
Servings 12
Adapted from AllRecipes.com
Preparation
Step 1
1. In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10" springform pan. Bake at 400F for 8-11 mins or until edges are lightly browned. Cool on a wire rack.
2. Fill a 13x9" baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325F.
3. In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
4. Bake on middle rack at 325F for 70 mins or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
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