-
1
----------Crust----------.
-
2
In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly.
-
3
Stir in butter.
-
4
Press in bottom of ungreased 10 in.
-
5
springform pan.
-
6
Chill 30 minutes.
-
7
-------Filling-------------.
-
8
In a bixing bowl, beat cream cheese and sugar until smooth.
-
9
Beat in flour.
-
10
Add eggs, on low just till combined.
-
11
Stir in sour cream, milk& vanilla.
-
12
Pour into crust.
-
13
Bake 325 degrees for 75-80 min til center is almost set.
-
14
Cool 10 min.
-
15
Carefully run knife around edge to loosen; cool 1 1/2 hours.
-
16
Chill.
-
17
----------Topping----------.
-
18
Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown.
-
19
Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden).
-
20
Cook and stir until sugar is completely melted.
-
21
Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees.
-
22
Remove from the heat; stir in butter and vanilla, add nuts.
-
23
Cool to room temperature.
-
24
Spread topping evenly over cheesecake (do not scrape sides of pan).
-
25
Chill overnight.
-
26
Remove sides of pan before serving.
-
27
Store in the refrigerator.
-
28
NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS!
-
29
Do not substitute.
-
30
Use real butter.
