This is from The Essential Mormon Cookbook. I made this for Sunday dinner and it was great. We had two sets of missionaries over and they were so excited to have some delicious cheesecake. I have never made chessecake before and it turned out well, so give it a try. I think I will go have some now.
Ingredients:
1 recipe Toasted-Pecan Crust (see at bottom)
2 (8oz) pkg. cream cheese, softened
3/4 c. caramel topping, divided (1/2 c. and 1/4 c.)
3 eggs
1 Tablespoon vanilla
1/2 c. sour cream
Pecan halves, to garnish
Directions:
Prepare Toasted-Pecan Crust and set aside. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in 1/2 c. of the caramel topping. Add eggs and vanilla, beating just until blended. Pour mixture into Toasted-Pecan crust. Bake 350 for 40-45 min, until center is set. coll in pan for 15 min. Combine sour cream and remaining caramel topping; spoon over cheese cake. Loosen sides of cheesecake from pan with spatula. Cool 30 more min; remove sides from pan. Cool. Chill. Drizzle with caramelt topping to make it look pretty and garnish with pecan halves. Serves 8. Freezes well.
Toasted Pecan Crust
Ingredients:
1 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. packed brown sugar
1/4 c. butter, melted
In a mixing bowl combine crumbs, pecans, brown sugar, and melted butter. Pat ino bottom of an 8 inch springform pan.
The crust makes this delicious cheesecake unique. I would not do it without it, unless you hate pecans.
1 comment:
We had company over tonight and I served this for dessert. It was delicious and a big hit with everyone. Thanks for sharing!
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