Things You'll Need:
- Crust:
- 2 cups all purpose flour
- 2/3 cup finely chopped pecans
- 1/2 cup finely chopped chocolate cookie crumbs
- 1 tbs. powdered sugar
- 1 cup butter, melted
- Filling:
- 3 8 oz. packages of cream cheese, softened
- 4 eggs
- 1 14 oz. can sweetened condensed milk
- 1/2 cup sugar
- 2 tsp. vanilla
- Topping:
- 1 cup brown sugar
- 1 cup whipping cream
- 1 cup chopped pecans
- 1 1/2 tsp. vanilla
- 13 by 9 by 2 baking pan
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Step 1
Preheat oven to 350. Combine flour, cookie crumbs, 2/3 cup finely chopped pecans and powdered sugar in a large bowl. Stir in melted butter. Press mixture into bottom of baking dish. Bake for 15 to 20 minutes or until crust is set and lightly brown around edges. Be careful not to burn.
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Step 2
In a large mixing bowl, beat cream cheese until smooth. Add eggs, and slowly add condensed milk, beating constantly. Add in sugar and 2 tsp. vanilla. Blend well. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
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Step 3
For topping, in medium saucepan, combine whipping cream and brown sugar. Stirring constantly, cook over medium heat until mixture boils. Reduce heat and simmer uncovered for 10 minutes. Remove from heat.
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Step 4
Stir 1 1/2 tsp. vanilla into cooled mixture, blending well. Add 1 cup chopped pecans, stirring to make sure all pecans are well-covered. Pour mixture over cheesecake. Cover and chill at least 3 hours. Since this is a very rich dessert, cut into small squares and place in small paper cups to serve.
