Summer is the perfect time to enjoy Praline Pecan Ice Cream. Sweet and crunchy pieces of candied pecans stirred into a delicious and simple vanilla ice cream. I like making the praline pecans ahead of time and then they’re waiting in my pantry when I’m …
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This Cranberry Apple Gelatin Salad is a favorite family recipe we make every year for Thanksgiving and sometimes Christmas. My grandma used to bring it to our family gatherings and now it is always on the menu.
Chocolate Chip Cheesecake is the perfect choice when you’re craving a little chocolate, but your other half wants a plain cheesecake. The crust really puts this cheesecake over the top with its combination of vanilla wafers, coconut flakes, and pecans. It’s really quite delicious.
Preheat oven to 325 degrees. To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Place vanilla wafers in a quart freezer bag and finely crush the cookies with a rolling pin or the flat side of a meat tenderizing mallet.
I’ve also used graham crackers in place of the vanilla wafers, which works fine. I do think that the vanilla wafers gives the crust an extra-special something, though.
Using a nut chopper, finely chop the pecans.
In a medium mixing bowl, combine vanilla wafer crumbs, shredded coconut, and granulated sugar. Add melted butter and mix well. Press onto the bottom of a 10-inch springform pan. Set aside.
As shown in the picture above, I’ve also used 2 cups of vanilla wafers, which allowed me to push the crust up the sides of the pan. If you’d prefer more crust on your cheesecake, feel free to do the same.
In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the granulated sugar, and then add eggs one at a time, mixing well between additions. Add vanilla extract. Fold in miniature chocolate chips.
Pour into prepared crust, spreading the cream cheese mixture to the edges and leveling it with a rubber spatula.
Bake at 325 degrees for 50-60 minutes until center is nearly set. Turn off oven and allow cheesecake to cool for an hour.
Allowing the cheesecake to set in the oven for an hour after it has baked helps reduce the chance of it splitting on top.
Remove from oven, and carefully run a knife around edge of pan to loosen. Let cool completely.
Cover the pan with plastic wrap or aluminum foil and refrigerate overnight. When ready to serve, remove from the springform pan.
This recipe will serve 16 people.
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Here’s my Mom’s famous Pecan Brittle recipe that she makes every Christmas. Thin and crunchy sweetness, loaded with freshly picked Kansas pecans. My dad lives on this stuff from Thanksgiving to New Years.