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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup ground toasted pecans |
1/4 cup firmly packed brown sugar |
1/4 cup margarine, melted |
3 tablespoons all-purpose flour |
3 (8-ounce) packages cream cheese, softened |
3/4 cup firmly packed brown sugar |
1 tablespoon cornstarch |
1 (5-ounce) can evaporated milk |
3 tablespoons praline liqueur or2 teaspoons vanilla extract |
3 eggs |
1 (8-ounce) carton sour cream |
3 tablespoons sugar |
1 egg yolk |
1/2 teaspoon vanilla extract |
16 pecan halves, toasted |
Directions:
1. Combine first 4 ingredients, stirring well. Press mixture into bottom of a 9-inch springform pan. Bake at 350° for 15 minutes. Let cool completely on a wire rack.
2. Beat cream cheese at medium speed of an electric mixer until fluffy. Combine 3/4 cup brown sugar and cornstarch; add to cream cheese mixture, beating well. Add milk and liqueur, beating at low speed until blended. Add 3 eggs, one at a time, beating just until blended. Spoon cream cheese mixture into prepared crust. Bake at 325° for 50 minutes. Remove from oven; increase temperature to 400°.
3. Combine sour cream, 3 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Turn oven off. Partially open oven door, and let cheesecake cool in oven 30 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Arrange pecan halves on cheesecake.
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