for cheesecake filling : 2½ lbs cream cheese, softened at room temperature
½ lb sugar
2 tbsp vanilla extract
1 lb whipped topping (container)
Preparation & Cooking Instructions
For cheesecake base : Combine all dry ingredients, breaking up any
large pieces of brown sugar.
Add pecan pieces and melted butter and mix thoroughly.
Press mixture evenly into a 10
Place pan on a baking sheet and place in a preheated 350°F oven for
13 minutes. Allow to cool at room temperature.
For cheesecake filling : Cream together softened cream cheese and
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 rubber spatula scoop into pre-baked pie shell and smooth the top.
Cover tightly with plastic wrap and freeze overnight or at least 8 hours.
At least 30 minutes before serving remove from freezer and place at room
temperature. Cut and serve with your favorite topping or plain.
