Monday, December 9, 2013


1 1/2 cups crushed gingersnaps (about 2 dozen cookies)
1/2 cup butter, melted and divided
5 (8-oz each) packages cream cheese, softened
1 cup granulated sugar
6 tbsp all-purpose flour, divided
4 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted

Heat oven to 300 degrees.

To make the crust, stir the gingersnaps with half (1/4 cup) butter; press mixture into the bottom of a 9-inch springform pan.

In large mixer bowl, beat the cream cheese, sugar, and 2 tablespoons of the flour at medium speed of mixer for 2 minutes. Add the eggs, vanilla, and salt; beat for 3 more minutes. Pour the batter onto the prepared crust; set aside.

In a small bowl, stir the brown sugar, pecans, and the remaining 4 tablespoons of flour, and the remaining 1/4 cup of butter together until crumbly.  Sprinkle mixture around the edges of the cream cheese mixture.

Bake at 300 degrees for 1 hour and 10 minutes or until the center is firm.  Turn off the oven and leave the cheesecake in oven for another 30 minutes.

Remove cheesecake from oven; cool in the pan on a wire rack for 30 minutes.  Cool and chill for 8 hours before removing sides to serve.

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