Pecan Cheesecake

by Julie Drinkwater

Cheesecake Recipe With Caramel Pecan Topping

Crust

4 oz Graham cracker crumbs

2 tbs Melted butter

Filling

5 blocks 2.5 lbs cream cheese

2 egg yolks

5 eggs

3 tbsp Flour

¼  tsp salt

1 cup sour cream

1 ¾  cups sugar

1 tsp vanilla

Topping

5 tablespoons butter

¾  cup pecan halves

¾  cup light brown sugar, packed

1 cup heavy cream

Preheat oven to 450 degrees F.

Crust

Grease a 10-inch spring form pan . If needed, use a rolling pin with the cracker crumbs in a sealable plastic bag to crush them. Blend the crumbs with the melted butter, press it into the bottom of the pan, and chill.

Filling

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend.

Add the yolks and eggs gradually one at a time, scraping in between.   Add the vanilla. Add 1 cup of sour cream and mix.

Fill the spring form pan with mixture. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife.

Topping

Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Pour over cooled, sliced cheesecake and serve.