• 1 ⅔ cups graham cracker crumbs
  • ½ cup pecans, ground
  • ¼ cup unsalted butter
  • 2 lbs. cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups light brown sugar
  • 1 cup pecans, finely chopped
  • 3 tbsp flour
  • 1 ½ cups sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup pecans, whole
  • ½ cup mandarin oranges, sliced


1. Crust: In a medium-size bowl, combine the graham cracker crumbs, chopped pecans, and butter. Blend well with fingers, fork, or pastry blender. Pat or press the mixture onto the bottom and sides of a well-buttered 10 inch springform pan. Chill in the freezer or refrigerator for 30 minutes.
2. Filling: In a large bowl, beat the cream cheese, eggs, and vanilla until very smooth. Add the sugar, pecans, and flour and beat until smooth and creamy. Pour the mixture into the chilled pan and bake in a preheated 350 degree F oven for 1 hour and 10 minutes. Transfer the cake to a wire rack and allow to cool for about 30 minutes.
3. Topping: In a small mixing bowl, combine the sour cream, sugar, and vanilla and beat until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 375 degree F oven for 5 minutes. Transfer the cake to a wire rack and let cool completely. Carefully remove the sides of the springform pan and decorate the top of the cake with the whole pecans and mandarin orange slices. Refrigerate overnight. Remove the cake from the refrigerator 2 hours before serving.


NOTES : Equipment: 10 inch springform pan


Cheesecake, Roundeye, Vegetarian, Vegetarian Dishes


John J. Segreto


8 servings




North American : United States : Southern