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 powdered sugar

  5. 3 8-ounce packages cream cheese, softened

  6. 4 eggs

  7. 1 14-ounce can sweetened condensed milk

  8. 2/3 cup granulated sugar

  9. 2 teaspoons vanilla

  10. 1 cup packed brown sugar

  11. 1 cup whipping cream

  12. 1 cup chopped pecans

  13. 1-1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  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.

  4. 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.)

  5. For 24Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.


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