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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe comes from my favorite cookbook when I was growing up. The key is not to overbake it! It taste just like Pralines N' Cream Ice Cream when served cold. Ingredients:
1 cup graham cracker crumbs |
1/4 cup chopped pecans |
1/4 cup butter |
3 (8 ounce) packages cream cheese (softened) |
1 cup firmly packed brown sugar |
3 eggs |
1 cup whipping cream |
2 teaspoons vanilla |
1/2 cup firmly packed brown sugar |
1/4 cup butter |
pecan halves |
Directions:
1. For crust:
2. Heat oven to 450. In small bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Press firmly in bottom of ungreased 9-inch springform pan.
3. For filling:
4. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream and vanilla; beat until smooth. Pour into crust-lined pan. Bake at 450 for 10 minutes. Reduce oven temperature to 250; bake an additional 65 to 75 minutes or until center is set. Cool 10 minutes; carefully remove sides of pan. Cool completely.
5. For topping:
6. In small saucepan, combine 1/2 cup brown sugar and 1/4 cup butter. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. Press pecan halves into topping while topping is still warm. Refrigerate at least 2 hours before serving. Store in the refrigerator.
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