Blanche's Southern Pecan Cheesecake

Blanche's Southern Pecan Cheesecake
  • 8 ounces chocolate cookies
  • 1/4 cup margarine
  • 2 1/2 (8oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 tablespoons whipping cream
  • Caramel or chocolate topping
  • 1 cup chopped, toasted pecans

Pre-heat oven to 450 degrees F.

Place cookies in a resealable plastic bag.  Squeeze out excess air.  Seal bag tightly.  Roll over cookies with a rolling pin until finely crushed.

Combine cookie crumbs and margarine in a medium bowl.  Press onto bottom of a 9-inch spring form pan.

Beat the cream cheese in a large bowl until creamy.  Add sugar, flour, salt, and vanilla.  Mix well.  Add eggs, one at a time, beating well after each addition.  Blend in cream.  Pour over crust.  Bake 10 minutes.

Reduce oven heat to 200 degrees F.  Continue baking 35 or 40 minutes or until set.  Loosen cake from rim of pan.  Cool before removing rim of pan.

Prepare topping.  Drizzle over cheesecake.  Refrigerate cheesecake.  Sprinkle with pecans just before serving.

Caramel topping:  Combine 7 oz caramels and 1/3 cup of whipping cream in a small saucepan.  Stir over low heat until smooth.

Chocolate topping:  Combine 4 oz semi-sweet chocolate, 1 tsp margarine, and 3 tablespoons of whipping cream in a small saucepan.  Stir over low heat until smooth.

  • Yields: One 9-inch cheesecake
  • Preparation Time: Prepare the day before you wish to serve this.

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