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

1. Heat oven to 450F.

2. In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan.

3. In large bowl, beat cream cheese until fluffy. Add 1 cup brown sugar; blend well.

4. Beat in eggs and vanilla until combined. Blend in whipping cream until mixture is smooth and creamy.

5. 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).

6. Cool 10 minutes; carefully remove sides of pan. Cool completely. In small saucepan, combine 1/2 cup brown sugar and 1/4 cup butter.

7. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. If desired, garnish with Candied Pecans.

8. Refrigerate at least 2 hours before serving.

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