This cheesecake is big, beautiful and oh so delicious.
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. Makes 12 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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