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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 2, 2017

Butter Pecan Cheesecake

With a sugar cookie crust and topped with fresh whipped cream, this was a wonderful Christmas dessert.

1 1/4 Cup Cake Flour
1/2 Cup Granulated Sugar
1/2 Cup Butter cut into pieces

2 Cups Pecan Pieces
2 Tbl Butter
3 Tbl Sugar
16 Ounces Cream Cheese
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
2 Tsp Vanilla
1 Cup Heavy Cream

Heat oven to 350 degrees.

Combine the crust ingredients and mix with a pastry blender OR pulse in a small food processor until thoroughly combined.  Will be crumbly, but should hold together when pressed in pan.  Press into the bottom and part way up the sides of a 9 inch springform pan.

Bake about 25 minutes - should be lightly browned.  Set aside to cool completely.

Melt the 2 Tbl butter in a large pan over medium heat, stir in sugar.  Stir pecans in the mixture and continue cooking (stir often) over medium heat until the pecans are toasted and the sugar sticks.  Set aside to cool.  When cool, lightly chop about half the pecans.

Put the cream cheese, remaining sugar, brown sugar and vanilla in a large bowl.  Mix with an electric mixer until smooth.  In a separate bowl, whip the cream until soft peaks form.  Fold the whipped cream into the cream cheese mixture 1/3 at a time.  Stir in the pecans.  Spread the mixture in the cooled crust.  Refrigerate at least 6 hours before serving.

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