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Carmel-Pecan Cheesecake Recipe

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This recipe for Carmel-Pecan Cheesecake, by , is from The Murphy/ Everette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivy Murphy
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8oz) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract

Quick Carmel-Pecan Frosting

Directions:
Directions:
Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13x9-inch baking pan.

Bake at 350 for 8 minutes. Remove from oven, and cool on a wire rack.

Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating until blended after each addition. Stir vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.

Bake at 350 for 40 minutes or until set. Remove from oven and cool on a wire rack.

Pour warm Quick-Carmel Frosting over cheesecake, spreading evenly to edges of pan.
Cover and chill 8 hours. Cut into bars.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
To make cutting of these bars extra easy, line the baking pan with lightly greased heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and chilling, freeze for several hours. Lift from pan using foil; press foil sides down, and cut while partially frozen into desired sizes and shapes.

 

 

 

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