- 12
Ingredients
- Crust:
- 1 c. graham cracker crumbs, (approximately 16 crackers)
- 1/4 c. chopped pecans
- 1/4 c. butter, melted
- Filling:
- 3 (8 oz.) cream cheese, softened
- 1 c. firmly packed brown sugar
- 3 large eggs
- 1 c. whipping cream
- 2 tsp. vanilla extract
- Topping:
- 1/2 c. firmly packed brown sugar
- 1/4 c. butter
- garnish: pecan halves
Preparation
Step 1
Preheat oven to 450 degrees.
In a small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly into the bottom of an ungreased 9 inch springform pan; set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth and creamy. Gradually add brown sugar. Add eggs one at a time, beating at low speed until just blended. Add whipping cream and vanilla. Beat until smooth. Pour mixture into prepared pan.
Bake for 10 minutes. Reduce oven temperature to 250 degrees. Bake for 65-75 minutes, or until center is set. Cool for 10 minutes. Carefully remove side of pan. Let cool completely.
In a small saucepan, combine brown sugar and butter for topping. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake.
Garnish with pecan halves, if desired.
Refrigerate at least 2 hours before serving. Store in refrigerator.