Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 1 cup butter, melted

  3. 2/3 cup finely chopped pecans

  4. 2 tablespoons confectioners' sugar


  6. 3 (8 ounce) packages cream cheese, softened

  7. 2/3 cup sugar

  8. 1 (14 ounce) can sweetened condensed milk

  9. 2 teaspoons vanilla extract

  10. 1/2 teaspoon grated lemon peel

  11. 4 eggs, lightly beaten

  12. TOPPING:

  13. 1 cup packed brown sugar

  14. 1 cup heavy whipping cream

  15. 1 cup chopped pecans

  16. 1 1/2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 20-24 minutes or until lightly browned. Cool on a wire rack.

  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 degrees F for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.

  3. In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.


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