this is a very different and delicious cheesecake.
- 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.)
Print this recipe
Source: Taste of Home Country Cooking Recipe Collection Vol. 2, 1998
Submitted By: Loretta Mason