Lemon Pecan Cheesecake


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By
Member since 2006
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Serves 10 - 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
1 pkg. (8 oz.) almond biscotti, crushed to 1 cup
1 cup finely chopped pecans
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
2 pkgs. (8 oz. each) cream cheese, softened
3 large eggs
1 can (14 oz.) sweetened condensed milk
2 teaspoons grated lemon peel
1/3 cup fresh lemon juice
8 ounces sour cream
Garnishes:
sour cream
lemon slices
lemon peel strips


Directions

Heat oven to 300ºF. Stir together the crust ingredients and press into bottom and 2-in. up the sides of a lightly greased 9-in. springform pan. Beat the cream cheese at medium speed 3 minutes; add eggs, one at a time. Gradually add milk, peel and juice. Pour into prepared crust. Bake 60 minutes. Turn off oven and let stand in oven 30 minutes. Place on wire rack. Spread evenly with sour cream and let cool completely. Cover and chill 8 hours. Decorate top with lemon peel or slices.


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