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Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Cook pecan halves with additional 3 Tbsp. sugar in small nonstick skillet on medium heat until sugar is completely melted and pecans are evenly coated, stirring constantly. Spread into single layer on sheet of parchment paper; cool completely. Sprinkle over cheesecake just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this cheesecake and so does everyone who tries it! The bottom does get sticky so parchment paper is neccessary, then I let it cool in the fridge completely before peeling it off and then I have no difficulties. Sooo yummy!
Really good but REALLY rich. I made it like a square instead of a pie and one square was more than enough for one serving.