Several years ago I came acrossed this recipe from Kraft for this yummy cheesecake and we started making it to go along with our Memorial Day BBQ Brisket.
What You Need
1-1/2 cups
finely chopped PLANTERS Pecans
2 Tbsp.
sugar
3 Tbsp.
butter or margarine, melted
4 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
sugar
3 Tbsp.
flour
1 cup
BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup
Irish cream liqueur
4 eggs
To Make It
HEAT oven to 325°F.
MIX nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MIX nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
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