CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (170°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
- In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
- Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
- Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
- While the cheesecake is cooking, prepare the stove-top pecan pie filling.
- In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
- Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
- Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
- Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
- Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
- If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
- Let the cheesecake chill in the refrigerator until completely set.
- Slice and serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
PECAN-PIE CHEESECAKE
Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
- Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
- Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
- To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
- To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE
The Blue Owl is a very cute, tea room type of establishment, in Kimmswick Missouri. Kimmswick is a very small and special little town that has lots of shops filled with antiques and gifts. I am sure you know the type. The also have one of the older St. Louis riverboats there, the Huck Finn, I believe. Not at the restaurant! But down the street at the Mississippi river bank. I often visit Kimmswick when I go back to see my parents, who live not too far from there. The Blue Owl serves foods besides desserts, but it is the desserts they wow everyone with for both size and taste and the reason the Blue Owl is slightly "famous".
Provided by PalatablePastime
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
- For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
- Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
- Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
- For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
- Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
- Keep refrigerated.
- NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
- To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.
Nutrition Facts : Calories 890.7, Fat 57.9, SaturatedFat 28.3, Cholesterol 183.4, Sodium 600.7, Carbohydrate 84, Fiber 3.1, Sugar 61.4, Protein 13
CARAMEL PECAN PIE CHEESECAKE
My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!
Provided by iowamom&teacher
Categories Desserts Pies Pecan Pie Recipes
Time 5h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
- Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
- Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes.
- Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 54.8 g, Cholesterol 124.2 mg, Fat 32 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 411.7 mg, Sugar 14.4 g
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.
Provided by Manami
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE THE CRUST::
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
- Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
- Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
- Transfer all but 12 of the pecans to a food processor.
- Add the graham crackers and pulse until finely ground.
- Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
- Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- PREPARE THE FILLING:.
- In a clean food processor, pulse the cream cheese with the sugar until smooth.
- Add the eggs, one at a time, and pulse until incorporated.
- Scrape down the side of the bowl.
- Pulse in the vanilla and sour cream.
- Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
- Transfer the cake to a rack and let cool completely.
- Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil.
- Remove the ring and transfer the cake to a plate.
- Arrange the 12 reserved pecans on top.
- Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
- Transfer the slices to plates and pour some of the Caramel Sauce on top.
- Serve with the remaining Caramel Sauce.
- *The cheesecake can be refrigerated for up to 5 days.
- PREPARE THE CARAMEL SAUCE:.
- In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
- Cook over moderately high heat for 2 minutes, stirring constantly.
- Add the cream and boil for 2 minutes longer.
- Transfer the caramel sauce to a pitcher.
- Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
- **The caramel can be refrigerated for up to 1 week.
- Whisk to combine before serving.
BUTTER PECAN CHEESECAKE
Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.
Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
PECAN PUMPKIN CHEESECAKE
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
EASY PECAN PIE CHEESECAKE
This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.
Provided by KGeorge
Categories Desserts Cakes Cheesecake Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
- Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
- Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g
VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g
CARAMEL PECAN CHEESECAKE
This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)
Provided by newspapergal
Categories Cheesecake
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
- Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
- Bake at 350 degrees for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Mixture will be pretty thick.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl.
- Microwave on high 1 minute or until caramels are completely melted when stirred.
- Add melted caramels to cream cheese batter; stir until well blended.
- The caramel will become kind of stringy through the batter as the caramels cool.
- Pour over crust.
- Bake at 350 degrees for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans.
- Refrigerate 4 hours or overnight.
- ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
- I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
- Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
- Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
- Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
- Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.
PECAN PIE CHEESECAKE
This is one of the best cheesecake recipes. If you love pecans and you love cheesecake, this is the one for you. This cheesecake disappears before it has the chance to cool.
Provided by The Real Cake Baker
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.
- Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.
- Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.
Nutrition Facts : Calories 680.9 calories, Carbohydrate 87.8 g, Cholesterol 123.7 mg, Fat 35.3 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 12.7 g, Sodium 310.7 mg, Sugar 67.7 g
DOUBLE CARAMEL-PECAN CHEESECAKE BARS
A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
- Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
- Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
Nutrition Facts : Calories 240 calories, Carbohydrate 24 g, Cholesterol 56 mg, Fat 14.9 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 197.3 mg, Sugar 16.1 g
PUMPKIN MAPLE PECAN CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 10h25m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
- Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
- For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
- Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
- For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
- To serve: Spoon the maple pecan glaze over the cheesecake.
PUMPKIN-PECAN CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Thanksgiving Cream Cheese Pecan Pumpkin Fall Chill Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make praline:
- Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
- Make crust:
- Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
- Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
- Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.
SPICED PUMPKIN PECAN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Steps:
- For crust: Preheat oven to 350 degrees. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil. For filling: Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, sour cream, flour, vanilla, spices, and salt. Pour into pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight. For sauce: Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally. Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
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