8-INGREDIENT CHEESECAKE!
Some cheesecake recipes are massively complex. This is not one of them. It’s ridiculously easy and insanely scrumptious. A ready-made graham cracker crust makes this even easier but if you’re one of those overachiever types, you can make your own if you wish. Don’t forget that you should let your blocks of cream cheese get to room temperature. But hey, if you did forget, no worries. You can pop it in the microwave. The original poster gives you some tips on how to do that properly. Phew! The rest of this is so horribly easy. All you do is mix everything in your mixer, making sure you scrape down the sides when it starts to cake up on there. The pecans go in last. You could omit them if absolutely necessary, like if someone had a nut allergy but if everyone is cool with nuts, don’t leave them out. They make this perfectly holiday-ish.
Once that’s ready, pour into the graham cracker crust and bake it. It should be a little jiggly in the center when done. Then it needs to refrigerate for a few hours. When you serve it, you can give it a stunning appearance by topping it off with some crushed pecans. The original poster’s suggestion of topping it with some caramel sauce too is an absolute must!
I found this delicious recipe on the Country Cook blog. Click the link below to see the blog and full recipe for this Butter Pecan Cheesecake.
CLICK HERE FOR RECIPE
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