This cheesecake is big, beautiful and oh so delicious.
- Combine the graham cracker crumbs, sugar and butter, mixing well. Firmly press the mixture into bottom of a 10-inch springform pan. Chill.
- Preheat oven to 325°F.
- Beat the cream cheese with an electric mixer until light and fluffy. Gradually add the brown sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Stir in the vanilla and 1 cup toasted, chopped pecans. Pour into prepared pan.
- Bake at 325°F for 1 hour. Turn oven off and let cheesecake remain in oven with door closed for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 8 hours or overnight.
- Remove sides of springform pan. If desired, garnish with whipped cream and pecan halves, and gently press finely chopped pecans onto sides of cheesecake.
Note: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.
Prep time: 30 Min; Cooking time: 1 Hrs 45 Min; Total time: 2 Hrs 15 Min
Recipe editor Patricia Mitchell