Carmel-Pecan Cheesecake Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13x9-inch baking pan.
Bake at 350º 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 350º 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. |
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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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This recipe for Carmel-Pecan Cheesecake is from