Toasted Pecan Cheesecake

Toasted Pecan Cheesecake
Toasted Pecan Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CRUST:

  • 1 1/2

    cups pecans, toasted and coarsely ground

  • 1/4

    cup all-purpose flour

  • 1/4

    cup unsalted butter, melted

  • FILLING:

  • 3

    packages (each 8 oz) cream cheese, softened

  • 1

    cup plain yogurt

  • 1 1/4

    cups granulated sugar

  • 4

    eggs

  • 1

    cup chopped pecans

  • 1

    tsp vanilla

  • DECORATION:

  • Classic Whipped Cream Topping (see recipe)

  • 1/4

    cup chopped pecans

Directions

1. CRUST: In a medium bowl, combine pecans, flour and butter. Press into bottom of cheesecake pan and freeze. 2. FILLING: In a large mixer bowl, beat cream cheese, yogurt and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in pecans and vanilla. Pour batter over frozen crust. Bake in preheated oven for 44 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving. 3. DEORATION: Ice top of cake with Classic Whipped Cream Topping, if desired. Sprinkle with chopped pecans.

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