I love Sunday's. We have early church so we have the rest of the afternoon to hang out before going to my parents house for dinner. So Sunday has officially become "baking day." I have time to experiment and try something new, and then impress my family after dinner. This recipe comes from one of my dearest friends, Anne Marie...so I don't know if I made the top look right, but they tasted great just the same!
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup finely chopped pecans
1/3 cup butter-melted
2 packages cream cheese-softened
1 can of sweetened condensed milk
1/2 cup lemon juice
Combine graham cracker crumbs, sugar, pecans and melted butter. Save about a third of a crumbs for the top of the cheesecake. Press mixture into a 9x13 pan and bake at 325 for five minutes. Remove and let cool.
Beat cream cheese until fluffy. Then add sweetened condensed milk. Continue mixing until well combined. Add eggs and lemon juice. Once well incorporated spoon mixture over crust. Then top with remaining graham cracker mixture. Bake for another 30 minutes, or until tooth pick comes out clean. Let cool for at least an hour. I like mine after it has been refrigerated for a little bit so it is cold!