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    Pecan-Topped Cheesecake

    Source of Recipe


    List of Ingredients

    Pecan-Topped Cheesecake

    2 (8-ounce) pkgs. cream cheese, room temperature
    1 (3-ounce) pkgs. cream cheese, room temperature
    1 cup sugar
    Pinch salt
    1 tablespoon vanilla sugar or 1 tablespoon sugar and 1 teaspoon vanilla extract
    1 teaspoon grated lemon peel
    4 eggs, separated
    1/2 cup all-purpose flour, sifted
    1/2 cup whipping cream

    1 (8-inch) Nut-Crumb Crust:

    Crust for an 8-inch springform pan:

    3/4 cup graham-cracker crumbs
    1/4 finely chcopped almonds or other nuts
    2 tablespoons sugar
    1/4 teaspoon ground cinnamon, if desired
    2 tablespoons butter or margarine, melted

    To decorate:
    Whipping Cream
    Pecan Halves:

    1. Preheat oven to 325F (165C). To make filling. In a medium bowl, beat cream cheese, 1/2 cup sugar, salt, vanilla sugar or 1 tablespoons sugar and vanilla and lemon peel. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in flour.

    2. In a small bowl, beat cream until small peaks form. Fold whipping cream into cream-cheese mixture. In a a medium bowl, beat egg whites until stiff but not dry. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time. beat until sttiff and glossy. Fold egg-whites into cream-cheese mixture.

    3. Grease an 8-inch springform pan. Press crust into bottom of greased pan. Pour mixture into crust-lined pan; smooth top.

    4. Bake in preheated over for 1 hour 15 minutes or until a wooden toothpick inserted off center comes out clean. Cool in pan on a wire rack. Refrigerate 3 to 4 hours or until served.

    5. Carefully remove sides of pan; place cheesecake on a serving plate. Spoon whipped cream into a pastry bag fitted with a large star tip. Pipe a swirl of whipped cream around top of cheesecake; arrange pecans halves on cream,

    Makes about: 10 servings.





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