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1
For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well.
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2
Press mixture into the bottom of a 13x9x2-inch baking pan.
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3
Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
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4
Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth.
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5
Add eggs; beat well.
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6
Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla.
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7
Pour filling over baked crust.
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8
Bake in a 350 degree F oven for 35 to 40 minutes until set.
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9
Cool in pan on a wire rack.
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10
For topping, in a medium saucepan combine brown sugar and whipping cream.
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11
Cook and stir over medium heat until mixture boils; reduce heat.
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12
Simmer, uncovered, for 10 minutes.
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13
Remove from heat.
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14
Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla.
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15
Pour topping over cheesecake.
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16
Cover and chill for 2 to 24 hours before serving.
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17
Cut into squares.
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18
To Tote: Cover tightly.
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19
Transport in an insulated cooler with ice packs.
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20
(Or cut into squares and place in a single layer in a shallow container.
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21
Cover and transport in an insulated cooler with ice packs.
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22
).
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23
For 24Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.
