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Moms Best Vol VI

Moms Best Vol VI

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Publicado porChuck McNevich
A collection of our best recipes, as well as those from family and friends. Volume VI includes recipes 1251-1500 from our blog momsbest.blogspot.com
A collection of our best recipes, as well as those from family and friends. Volume VI includes recipes 1251-1500 from our blog momsbest.blogspot.com

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Categories:Types, Recipes/Menus
Published by: Chuck McNevich on Jun 08, 2010
Copyright:Attribution Non-commercial

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02/25/2015

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(by Shirley McNevich)

1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream

In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans,
white sugar and melted butter--stir until mixed. Press the graham
cracker mixture on the bottom and up the sides of an 8" springform
pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel
topping--beat. Add eggs and milk--beat until mixed. Pour batter into
the graham cracker crust. Bake at 350 degrees for 40-45 minutes or
until center is set. Cool cheesecake for 20 minutes. In a bowl add sour
cream and 1/4 cup caramel ice cream topping--stir. Spread the sour
cream mixture on top of the cheesecake. Cool completely, then
refrigerate. The next day garnish the top with pecan halves before
serving.

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