We had a great weekend! My brother came into town Friday, which resulted in a wonderfully grilled dinner and a trip to YOBE for some frozen yogurt. Yum! Saturday involved a trip to Lowe’s and football, football, football. GAMECOCKS won!!!!
Sunday involved church in the morning, which was wonderful, a trip to Your Pie for lunch and while Beau was working on some paperwork I went and sat with Pop-Pop and watched the SciFy network and took a nap.
Our actual Labor Day holiday was filled with the dog park, walking, Lowe’s, frolicking downtown for a few hours and then a celebratory dinner at home. We have been married six months!! J
Oh and throughout this weekend we watched the entire fifth season of Dexter. A show about a cop serial killer. Scary but funny, if you can imagine that.
And the big recipe for the weekend? Butter Pecan Cheesecake…made for Pop-Pop.
Butter Pecan Cheesecake
5 T butter, melted
1 ½ c graham cracker crumbs
1/3 c sugar
½ c chopped pecans
24 oz cream cheese
1 ½ c sugar
2 c sour cream
1 tsp vanilla
1 tsp butter flavoring
½ tsp almond extract
1 c chopped pecans
½ c chopped pecans, toasted
1 c Smucker’s special recipe butterscotch caramel ice cream topping
Whipped cream
Preheat oven to 475.
Pour butter over graham cracker crumbs, sugar and pecans; stir well. Press into bottom of springform pan. Set aside.
Using a mixer, cream together cream cheese and sugar, beating well. Add eggs one at a time, beating well after each addition. Add sour cream, flavorings and pecans and stir. Pour over graham crust and bake at 475 for 10 minutes, then lower the temperature to 300 and bake 50 minutes. Turn off the oven, open door and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate. When ready to serve, remove ring from springform pan. Stir toasted pecans into butterscotch topping, drizzle cake with mixture. Top each slice with whipped cream. Enjoy!
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