1 1/2 cups graham cracker crumbs
3 TBS. sugar
3 TBS. butter, melted
3 8oz pkgs. cream cheese, softened
3/4 cup packed brown sugar
2 TBS. all-purpose flour
3 eggs
2 tsp. vanilla extract
1/2 cup chopped pecans, toasted

Combine cracker crumbs, sugar and better. Press into the bottom of a 9-in. springform pan. Bake at 350 degrees for 10 minutes. Set aside. Meanwhile, beat cream cheese until smooth in a large mixing bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350 degrees for 40-45 minutes or until golden brown. cool 20 minutes. Refrigerate overnight. Just before serving, garnish.

(the recipe says to garnish with whipped cream and pecans. I garnish it with carmel butterscotch topping, drizzeled across cake and them decorate with pecan halves arranged in CIRCLES around and around cake.)
12-16 servings
this is a very different and delicious cheesecake.


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