I made my last trip (for awhile, anyway) down to see family this past weekend - and they were kind enough to make me a lovely lunch and shower the baby Robot with gifts :) I am spoiled and so is this child, I've decided. I'm spoiled mostly because my sister Miss Tinnie brought out the big guns, and made her awesome cheesecake.
This is The Best Cheesecake Ever. It is actually her version of one of those "kopy kat" recipes, a take on the Copeland's famous cheesecake recipe. I personally have never had the Copeland's version, but according to Miss Tinnie it is The Bomb. If it really does taste like this cheesecake, then I am a believer.
This version is dense and creamy but light, definitely not a baked cheesecake. It's a mile high and sits on a thick, awesomely nutty crust. It's the crust that gets ya. I begged for the recipe and Tinnie was gracious enough to share her version with me. And I'm sharing it with you. Err, it's probably safe to say she won't be sharing anymore recipes with me any time soon...
Tinnie Cheesecake
Ingredients:
1/2 c. Bisquick biscuit mix
3/4 c. flour
1 c. pecans, chopped
3/4 c. dark brown sugar
1 stick unsalted butter
5 pkgs. (40 oz.) cream cheese, softened to room temperature
1 c. sugar (make sure it's a "heaping" cup)
2 Tbsp. vanilla extract
16 oz. whipped topping
16 oz. whipped topping
For crust:
Preheat oven 350 F.
Combine all dry ingredients, breaking up any large pieces of brown sugar. Add pecan pieces and melted butter and mix thoroughly. Press mixture evenly into a 10-inch springform pan. Place pan on a baking sheet and place in the oven for 13 minutes. Allow to cool at room temperature.
For filling:
Cream together softened cream cheese and sugar and vanilla until smooth. Approximately 5 minutes on high speed, scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using rubber spatula scoop into pre-baked crust and smooth the top. Cover tightly with plastic wrap and freeze overnight or at least 8 hours.
At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.
At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.
7 comments:
Give me a fork!!
Thanks for sharing, hope Tinnie isn't upset about you sharing - she gets all the credit! And it looks so good.
Wowza, this looks yummers, just like Linda said, PASS ME A FORK TOO! It's beautiful!!
looks so light and creamy! Thanks for sharing it with us :) Hope your sis doesnt get mad with you :)
Go Tinnie! This cheesecake looks totally delicious! Sounds like everyone enjoyed it. Thanks for sneaking us the recipe :)
Looks delicious, thanks for the recipe, Im always trying new recipes.
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Tinnie, your recipe looks wonderful! I am curious, though, about using 2 Tablespoons of vanilla. It seems like more than is usually put in cheesecakes; was that a typo, or do you actually use that much? Thanks!
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