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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 319774" data-attributes="member: 1246"><p><strong>Butter Pecan Cheesecake </strong></p><p></p><p style="text-align: left">[FONT=Verdana, Arial, Helvetica, sans-serif] <ul> <li data-xf-list-type="ul">1-1/2 cups graham cracker crumbs</li> <li data-xf-list-type="ul">1/3 cup sugar</li> <li data-xf-list-type="ul">1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted</li> <li data-xf-list-type="ul">1/2 cup finely chopped pecans</li> <li data-xf-list-type="ul">3 8-ounce packages cream cheese, softened</li> <li data-xf-list-type="ul">1-1/2 cups sugar</li> <li data-xf-list-type="ul">3 eggs</li> <li data-xf-list-type="ul">2 cups (16 ounces) sour cream</li> <li data-xf-list-type="ul">1 teaspoon vanilla extract</li> <li data-xf-list-type="ul">1/2 teaspoon butter flavoring</li> <li data-xf-list-type="ul">1 cup finely chopped pecans, toasted (see Note, below)</li> </ul></p> <p style="text-align: left">Preheat oven to 475°friend. </p> <p style="text-align: left"></p> <p style="text-align: left">Combine the graham cracker crumbs, sugar, butter and pecans, mixing well. Reserve 1/3 cup of the mixture. Firmly press the remaining mixture on bottom of a 9-inch springform pan. </p> <p style="text-align: left"></p> <p style="text-align: left">At medium speed of an electric mixer, beat the cream cheese until light and fluffy. Gradually add 1-1/2 cups sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla and butter flavoring, mixing well. Stir in the 1 cup of toasted pecans. </p> <p style="text-align: left"></p> <p style="text-align: left">Pour batter into prepared springform pan. Sprinkle top evenly with reserved crumb mixture. </p> <p style="text-align: left"></p> <p style="text-align: left">Bake at 475°friend for 10 minutes. Reduce temperature to 300°friend, and bake an additional 50 minutes. Cool on a wire rack, then chill. </p> <p style="text-align: left">[/FONT]</p></blockquote><p></p>
[QUOTE="moreluck, post: 319774, member: 1246"] [B]Butter Pecan Cheesecake [/B] [LEFT][FONT=Verdana, Arial, Helvetica, sans-serif][LIST] [*]1-1/2 cups graham cracker crumbs [*]1/3 cup sugar [*]1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted [*]1/2 cup finely chopped pecans [*]3 8-ounce packages cream cheese, softened [*]1-1/2 cups sugar [*]3 eggs [*]2 cups (16 ounces) sour cream [*]1 teaspoon vanilla extract [*]1/2 teaspoon butter flavoring [*]1 cup finely chopped pecans, toasted (see Note, below)[/LIST]Preheat oven to 475°friend. Combine the graham cracker crumbs, sugar, butter and pecans, mixing well. Reserve 1/3 cup of the mixture. Firmly press the remaining mixture on bottom of a 9-inch springform pan. At medium speed of an electric mixer, beat the cream cheese until light and fluffy. Gradually add 1-1/2 cups sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla and butter flavoring, mixing well. Stir in the 1 cup of toasted pecans. Pour batter into prepared springform pan. Sprinkle top evenly with reserved crumb mixture. Bake at 475°friend for 10 minutes. Reduce temperature to 300°friend, and bake an additional 50 minutes. Cool on a wire rack, then chill. [/FONT][/LEFT] [/QUOTE]
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