Southern Pecan Cheesecake

October 2013
Southern Pecan Cheesecake

Total preparation time: 120 mins

Serves: 16

Ingredients: Crust
• 1 ½ cups quick oats
• ½ cup finely chopped pecans
• ½ cup brown sugar
• 1/3 cup melted butter
Ingredients: Filling
• 5 packages (8 oz) cream cheese, softened
• 1 2/3 cups brown sugar
• ½ cup brown sugar
• 5 eggs, room temp
• 1 tsp vanilla
• 2 cups chopped pecans, divided
To make the crust, place oats in food processor or blender; process to consistency of flour. Combine oats with remaining ingredients; press into bottom of 10-in spring form pan. Chill. To make filling, beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each. Stir in vanilla and ½ of chopped pecans. Mix and pour over crust. Bake at 350 degrees for 1 hour; turn oven off but leave the cheesecake in the oven for 30 mins. To reduce the chance of cracks on top surface, run a knife around edge of cheesecake as soon as removed from the oven. Let cool to room temperature; chill 8 hours. Remove side of pan. Press additional chopped pecans around sides and pipe with whipping cream if desired.
The History:
When Bruce and Katherine were living in Minot, North Dakota, her cheesecake recipe was published in Country Magazine, Oct/Nov 1989. “You see, I joined the Air Force after college, and I’m now a Captain on active duty. I’ve lived in Oklahoma, California, Texas and Nebraska. No matter how busy my career keeps me, I find time for cooking and baking especially this cheesecake!”