Recipe by Luby Luby Luby
My hair stylist gave me this recipe years ago. I have made it every Christmas since. My neices and nephews would disown me if I did not show up with this at Christmas. My oldest nehphew likes it so much that he chose this for his groom's cake when he got married. Serve small portions as it is very rich.
Top Review by PanNan
I made this yummy cheesecake for an Easter dessert this year. You are right, it is very rich, heavy, and cream cheesy, but had a wonderfully delicious flavor. I chopped the pecans very small so they were distributed very well throughout each bite. I did have a problem with it developing a big crack, but that was probably something I did wrong, because I don't have much experience baking cheesecakes. Thanks for posting this, Luby. We enjoyed it very much, and my co-workers enjoyed the leftovers.
- 1 1⁄2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 5 (8 ounce) packages cream cheese, softened at room temperature
- 1 2⁄3 cups firmly packed light brown sugar
- 5 large eggs
- 1 teaspoon vanilla
- 1 cup chopped pecans
- ground pecans (to garnish)
Directions See How It's Made
- Preheat oven to 325 degrees.
- Combine first 3 ingredients and press into a 10" springform pan.
- Set aside.
- Beat cream cheese until light and fluffy.
- Gradually add brown sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla and 1 cup chopped pecans.
- Spoon mixture into springform.
- Bake at 325 degrees for one hour.
- Turn oven off and leave in oven for 30 minutes.
- Ajar oven door and leave in oven another 30 minutes.
- Cool at room temperature then refrigerate overnight.
- Top with whipped cream then sprinkle ground pecans on top.