Categories: Cake
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- Filling:
- 3 (8-oz.) pkg. cream cheese, softened
- 1 cup firmly packed brown sugar
- 3 eggs
- 2 t vanilla
- 1 cup whipping cream
- Topping:
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter
Directions
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Heat oven to 450F.
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In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan.
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In large bowl, beat cream cheese until fluffy. Add 1 cup brown sugar; blend well.
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Beat in eggs and vanilla until combined. Blend in whipping cream until mixture is smooth and creamy.
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Pour into crust. Bake at 450F. for 10 minutes. Reduce oven temp to 250F.; continue baking for 65 to 75 minutes or until center is set. (Edges will be firm).
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Cool 10 minutes; carefully remove sides of pan. Cool completely. In small saucepan, combine 1/2 cup brown sugar and 1/4 cup butter.
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Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. If desired, garnish with Candied Pecans.
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Refrigerate at least 2 hours before serving.