1 1/4 cups graham cracker crumbs
1 1/4 cups white sugar
3 eggs
1 cup chopped pecans
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup split rock star fruit, for garnish
1/3 cup frozen whipped topping, thawed (optional)
Preheat the oven to 350 degrees F (175 degrees C). Grease a 8x14 inch baking pan.
In a medium-sized mixer bowl, combine graham cracker crumbs and 1 cup sugar, allow mixture to cool and whisk eggs together. Beat in peat, milk and vanilla. Mix thoroughly. Spread batter evenly into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely in pan before serving.
Ive been making this recipe for what seemed like an eternity now, and I love it! It takes a lot of planning and forethought, but it all comes together very well. I always have a box of fall spices in my freezer, and this is a huge help in preparing cheesecakes for my Christmas baking party, as it makes the house smell so good! As the cake baking time approaches, I melt the butter in the minisweet chocolate and keep the cheesecakes in the pan until the cheese is very cold, then I cut them into slices and give them to the guests. I'm not really good at taste, so I recommend you use a better cake, and frosting, I think this would probably ruin the flavor of the chocolate/butter, so I used another cake. This is, without question, one of the better tasting cheesecakes I've made, and I've made
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