Crust
¾ c bisquick biscuit mix
¾ c flour
¾ c brown sugar
1 c chopped pecans
1 stick unsalted butter, melted
~Combine all dry ingredients until well blended. Add pecan pieces and melted butter; mix thoroughly. Press mixture evenly into a 10 inch spring form pan. Place in a 350o oven for 13 min. Allow to cool at room temperature.
¾ c bisquick biscuit mix
¾ c flour
¾ c brown sugar
1 c chopped pecans
1 stick unsalted butter, melted
~Combine all dry ingredients until well blended. Add pecan pieces and melted butter; mix thoroughly. Press mixture evenly into a 10 inch spring form pan. Place in a 350o oven for 13 min. Allow to cool at room temperature.
Cheesecake Filling
5- 8oz pkg cream cheese, softened at room temperature
1 c sugar
2 T vanilla
2- 8 oz containers whipped topping
~Cream together softened cream cheese, sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using spatula scoop into pre-baked pie shell and smooth the top. Cover tightly with plastic wrap and freeze over night or at least 8 hrs.
1 c sugar
2 T vanilla
2- 8 oz containers whipped topping
~Cream together softened cream cheese, sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using spatula scoop into pre-baked pie shell and smooth the top. Cover tightly with plastic wrap and freeze over night or at least 8 hrs.
At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.
Toppings
Caramel Sauce with Pecans
Strawberries, slightly smashed with a touch of sugar
Chocolate Sauce
Strawberries, slightly smashed with a touch of sugar
Chocolate Sauce
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