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This delicious brown sugar cheesecake is made with a graham cracker and pecan crust. Top the cheesecake with toasted pecans and the brown sugar glaze.

See Also

Maple Pumpkin Cheesecake

New York Style Cheesecake

Mini Peach Cheesecakes

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup finely chopped pecans, toasted*
• 1/4 cup melted butter
• .
• Filling
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup light brown sugar, packed
• 2/3 cup evaporated milk
• 2 tablespoons flour
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 cup pecan halves, toasted*
• .
• Topping
• 1/2 cup dark corn syrup
• 2 tablespoons cornstarch
• 1 tablespoon light brown sugar
• 1 teaspoon vanilla

Preparation

Combine crust ingredients in a bowl; press into bottom and up sides of a 9-inch springform pan. Bake at 350° for 10 minutes. Remove from oven and set aside.

Beat together the cream cheese, 1 cup brown sugar, evaporated milk, flour, and 1 1/2 teaspoons of vanilla. Add eggs and continue to beat just until blended. Pour into baked crust and bake at 350° 50 to 55 minutes. Cool in pan for 30 minutes. Loosen sides then remove rim from pan.

Cool completely. Arrange hut halves around top of cheesecake. In a saucepan combine corn syrup, 2 tablespoons cornstarch, and 1 tablespoon brown sugar. Cook, stirring, over low heat until thickened. Remove from heat; stir in vanilla. Pour over cheesecake.
Store leftover cheesecake, covered, in refrigerator.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.