Message from Maggie:  I was planning to do a simple cheesecake for our Easter dessert but my mother in law directed me to this fancier version, which was a big hit.

Ingredients:

• 1 1/4 cups crushed graham crackers (about 22 total)
• 1/4 cup sugar
• 1/4 cup + 1/2 cup finely chopped pecans, toasted
• 1/2 cup butter, melted
• 3 8 oz. cream cheeses, softened
• 1 cup packed brown sugar
• 2/3 cup evaporated milk
• 2 Tablespoons flour
• 1 1/2 teaspoons vanilla
• 3 eggs

Instructions:

1. Preheat oven to 350 degrees.
2. Combine crushed graham crackers crumbs, sugar and 1/4 cup chopped pecans.
3. Stir in melted butter.
4. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of a 9″ springform pan.
5. Bake crust for 10 minutes.
6. Meanwhile in a large mixing bowl beat together cream cheesed brown sugar until well combined.
7. Add milk, flour, and vanilla and beat well.
8. Add eggs and beat just until blended.
9. Pour into baked crust.
10. Add 1/2 cup toasted pecans around the 1 inch edge of the top of the cake.
11. Bake in oven 50 minutes or until set.
12. Cool in pan 30 minutes before loosing sides and removing rim from pan.
13. Allow cake to cool completely.
14. Place in refrigerator for an hour to set before serving.

Allergies:

• This recipe can be made gluten free using gluten free flour and graham crackers.
• This recipe is vegetarian.

Instructions with Photographs:

1. Preheat oven to 350 degrees.
2. Combine crushed graham crackers crumbs, sugar and 1/4 cup chopped pecans.
3. Stir in melted butter.
4. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of a 9″ springform pan.
5. Bake crust for 10 minutes.
6. Meanwhile in a large mixing bowl beat together cream cheesed brown sugar until well combined.
7. Add milk, flour, and vanilla and beat well.
8. Add eggs and beat just until blended.
9. Pour into baked crust.
10. Add 1/2 cup toasted pecans around the 1 inch edge of the top of the cake.
11. Bake in oven 50 minutes or until set.
12. Cool in pan 30 minutes before loosing sides and removing rim from pan.
13. Allow cake to cool completely.  
14. Place in refrigerator to set for about an hour before serving.