- make this recipe
- user reviews (7)
-
2 1/2
cups all-purpose flour
-
1
cup butter, melted
-
2/3
cup finely chopped pecans
-
2
tablespoons powdered sugar
-
3
8 ounce package cream cheese, softened
-
4
eggs
-
1
14 ounce can sweetened condensed milk
-
2/3
cup granulated sugar
-
2
teaspoons vanilla
-
1
cup packed brown sugar
-
1
cup whipping cream
-
1
cup chopped pecans
-
1 1/2
teaspoons vanilla
1. For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well. Press mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
2. Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla. Pour filling over baked crust. Bake in a 350 degree F oven for 35 to 40 minutes until set. Cool in pan on a wire rack.
3. For topping, in a medium saucepan combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares. Makes 48 servings.
- Tip To Tote:Cover tightly. Transport in an insulated cooler with ice packs. (Or cut into squares and place in a single layer in a shallow container. Cover and transport in an insulated cooler with ice packs.)
- Variation For 24 Servings:Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.
- Servings Per Recipe 48,
- Calories 214,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 15,
- Cholesterol (mg) 54,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 486,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 103,
- Potassium (mg) 96,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Super easy and a huge hit! Still gooey after being in fridge for 2 hours. Recommend letting it sit over night.
1/5/2011 01:11:31 PM Report AbuseI am in love with this cheesecake recipe. It is the first homemade cheesecake I ever attempted, so when the crust turned out dry and almost powdery I thought I had just done something wrong, but seeing the comments here about the crust makes me feel a little better. I am going to make this again tomorrow, but try out a different crust this time. Other than that everything about the cheesecake is delicious!
5/12/2010 09:43:52 PM Report AbuseThis is my absolute favorite cheesecake recipe. I have made it many times, and it is always a hit. It is my most requested recipe.
4/5/2010 05:10:32 PM Report AbuseI rate this as a 4.5 star. It is delicious and the crust melted in your mouth. I had company say it was the best cheesecake I had ever made, and I have made hundreds of cheesecakes. It is simple to serve too, with it being in squares, it is easier to cut. I might make the topping more like homemade butterscotch with butter so it takes some of the sweetness out, but other than that it was simply delicious.I don't think it would taste as nutty
1/7/2010 07:06:15 PM Report AbuseThis is delicious, but I prefer the graham cracker crust instead, also. If you love pralines, you will love this recipe.
12/29/2009 12:27:21 PM Report Abuse