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A TOUCH OF NEW ORLEANS CHEESECAKE



CRUST INGREDIENTS



1 ¼ cups graham cracker crumbs

¼ cup sugar

¼ cup pecans (toasted and finely chopped, but not ground)

¼ C butter, melted



CRUST DIRECTIONS



Pre-heat oven to 300 degrees.

Combine dry ingredients, add butter; combine well.

Press into 8” spring form pan. Bake 10 minutes. Remove to cooling rack.

Increase oven temp to 325 degrees.



FILLING INGREDIENTS



3- 8 oz. packages cream cheese (1 ½ lbs.)

1 cup brown sugar

5 1/3 oz. evaporated milk (1 small can)

2 T flour

1 ½ t. vanilla

3 eggs

Dash of brandy



FILLING DIRECTIONS



Combine cream cheese, brown sugar, evaporated milk, flour, vanilla and brandy in mixer bowl.

Blend well.

Add eggs, one at a time, mixing well after each addition. Pour into crust.

I put a pan of hot water on the shelf below the cheesecake to keep from cracking. Bake at 50 minutes at 325 degrees. Remove sides of pan when cool.



WILD IN THE KITCHEN NOTES



My good friend Bonnie Winston collaborated with me on this recipe. She likes to paint the top of the cheese cake with maple syrup and decorate with pecans. I like it best with a big dollop of whipped cream on top.


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