1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
1 1/4 cups pecans, chopped
4 tablespoons butter
2 1/2 pounds cream cheese, room temperature
1 cup sour cream
1 1/2 cups sugar
Grated rind of 1 1/2 lemons
3/4 cup fresh lemon juice
For crust, combine graham cracker crumbs, 1/4 cup sugar, and
melted butter in a medium mixing bowl. Toss thoroughly and press
into the bottom of a 9-inch springform pan. Set aside. Heat 4
tablespoons butter in a large saute pan, add pecans, and toss to
coat with butter. Watching carefully and tossing frequently, cook
pecans until toasted on all sides. Set aside to cool. In a large
mixing bowl, beat cream cheese until light and fluffy. Add each of
the following ingredients, mixing well after each addition, the
sour cream, sugar, lemon rind, and lemon juice. Add toasted
pecans, including all the browned butter in pan. Add all eggs and
mix until just blended. Pour into springform pan. Place pan on a
cookie sheet and put in cold oven. Turn heat to 325 degrees and bake for
approximately 1 1/2 hours or until cake is slightly puffed and firm
when nudged. Remove from oven, allow to cool, then refrigerate
overnight before serving. To serve, run a thin knife blade around
inside of cuff to loosen. Remove cuff and cut cake into wedges
with a hot, wet knife.
Yield: 10-12 servings.
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