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Pecan Cheesecake


1 1/2 cup graham cracker crumbs
2 tablespoon sugar
1/4 cup plus 2 tablespoon butter, melted
5 (8 oz.) pkg. cream cheese, softened
1 2/3 cup firmly packed light brown sugar
5 eggs
1 tsp. vanilla
1 cup chopped pecans
whipped cream (optional)
pecan halves (optional)

Combine graham cracker crumbs, sugar and melted butter, mixing well. Press into bottom of 10-inch spring-form 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. Pour into prepared pan. Bake at 325 degrees for 1 1/2 hours. Turn oven off. Allow cheese cake to cool in oven for thirty minutes or more. Cool at room temperature. Refrigerate 8 hours. Remove sides of pan. Garnish with whipped cream, top with chopped pecans and gently press additional chopped pecans onto sides of cake.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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