(RECIPE POSTED BY ANGELA BEADLE CORCORAN)
1 1/2 c. graham crumbs
1 cup chopped pecans, divided
1/4 c. butter , melted, mix together and press into pan firmly.
4 pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
1 tbls. vanila
4 eggs
1/4 c. caramel ice cream topping
Preheat oven to 350.
Beat cream cheese and sugar in lg. bowl with electric mixer on med. speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min or until centre is almost set.
Cool completely. Refrigerate at least 4 hrs, or overnite.
Drizzle with topping and decorate with remaining pecans.
No comments:
Post a Comment