Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake Recipes

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.

Steps:

• Combine cracker crumbs, 1/3 cup sugar, butter, and half cup pecans, mixing well.
• Reserve 1/3 cup mixture.
• Firmly press remaining mixture on bottom of a 9-inch springform pan.
• Beat cream cheese with an electric mixer until light and fluffy.
• Gradually add 1 1/2 cups sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Add sour cream and flavorings; mix well.
• Stir in 1 cup pecans.
• Spoon into prepared pan, sprinkle with reserved crumb mixture.
• Bake at 475°F for 10 minutes.
• Reduce temperature to 300°F ,and bake an additional 50 minutes.
• Let cool to room temperature on a wire rack, then chill.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

Steps:

• Mix cream cheese, sugar, and vanilla with mixer until well blended. Add eggs and mix until blended.
• Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans.
• Pour caramel mixture into crust. Top with cream cheese mixture.
• Bake at 350 degrees for 40 minutes or until center is almost set. Cool, refrigerate 3 hours or overnight.