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Anderson Cheesecake
Description:
Yummy cheesecake. Goes well with cherry pie filling for topping.
Recipe includes a crust, but a pre-made crust works well also.
Yield: 9-inch cheesecake
|
Crust
Qty |
Unit |
Ingredient |
2/3 |
c. |
Flour |
3 |
Tbsp. |
Brown Sugar |
1/4 |
c. |
Pecans (chopped) |
5 |
Tbsp. |
Butter |
Directions:
- Mix flour, brown sugar, nuts, and butter
- Press against bottom and sides of 9-inch pie tin
- Chill for 10 minutes
Filling
Qty |
Unit |
Ingredient |
12 |
oz. |
Cream Cheese |
3/4 |
c. |
Sugar |
2 |
|
Eggs |
1/2 |
tsp. |
Vanilla |
|
|
Salt (to taste) |
Directions:
- Cream cheese must be soft (room temperature)
- Mix all ingredients, beat well
- Pour into crust
- Bake at 350 F. for 30 minutes
- Cool
- Serve with your topping of choice
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Copyright 2005-2009, Kevin Worcester
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