Crust 1 1/2 cups quick oats 1/2 cup finely chopped pecans 1/2 cup brown sugar 1/3 cup melted butter
Place oats in food processor or blender; process to consistency of flour.
Combine oats with remaining crust ingredients; press into bottom of 10−inch springform pan. Chill.
Filling 40 ounces cream cheese, softened 1 2/3 cups light brown sugar 5 eggs 1 teaspoon vanilla extract 2 cups chopped pecans, divided Whipped cream (optional)
Beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract and half of nuts. Mix and pour over crust. Bake at 350 degrees F for 1 hour.
Turn oven off but leave cake in oven for 30 minutes more. To reduce the chance of cracks on top surface, run a knife edge of cheesecake as soon as you remove it from the oven. Let cool to room temperature; chill for 8 hours.
Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.
Place oats in food processor or blender; process to consistency of flour.
Combine oats with remaining crust ingredients; press into bottom of 10−inch springform pan. Chill.
Filling 40 ounces cream cheese, softened 1 2/3 cups light brown sugar 5 eggs 1 teaspoon vanilla extract 2 cups chopped pecans, divided Whipped cream (optional)
Beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract and half of nuts. Mix and pour over crust. Bake at 350 degrees F for 1 hour.
Turn oven off but leave cake in oven for 30 minutes more. To reduce the chance of cracks on top surface, run a knife edge of cheesecake as soon as you remove it from the oven. Let cool to room temperature; chill for 8 hours.
Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.
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