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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Preheat oven to 325°F.
  2. Prepare a rectangular cake pan with cooking spray then set aside.
  3. Combine wafers, ¼ cup pecans and butter then mix until crumbly then press mixture onto bottom of prepared pans then set aside.
  4. In another mixing bowl combine cream cheese, sugar, sour cream, flour, vanilla extract and eggs then mix until smooth then pour over crust in pan.
  5. Bake for 45 minutes then cool and refrigerate for hours.
  6. Drizzle top with caramel topping and sprinkle with remaining pecans.

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