Cream Cheese Pecan Pie Recipes

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

Steps:

• Set oven to 375 degrees.
• In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
• Spread into unbaked pie crust; sprinkle with chopped pecans.
• In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
• Pour the mixture over the cream cheese and pecans (that is already in the crust).
• Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
• Bake for 40-45 minutes, or until center is firm.

Steps:

• Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
• Combine remaining ingredients and pour over filling.
• Bake at 375 degrees for 30-40 minutes.
• Cool and serve.

Steps:

• Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway, placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a "steam room."
• To make the crust, in a food processor or high-powered blender, add the graham crackers and pulse until they're a coarse meal.
• Add the butter, brown sugar and salt, and process or mix until combined.
• Press the crumb mixture onto the bottom of a 9-inch springform pan. Set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the sugar and cream together for about 1 minute.
• Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition.
• Add the sour cream, heavy cream, cinnamon and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust in the springform pan.
• Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.
• Bake for 45 minutes to 1 hour or until done (The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.)
• Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
• After the hour has passed, remove the cheesecake from the oven and allow it to cool completely before placing it in the fridge to chill for at least 2 hours.
• Just before you're ready to serve, prepare the pecan pie topping.
• In a pan over medium heat, toast the pecans for 1 to 2 min. or until fragrant. (Be careful - nuts burn quickly.) Remove the nuts from the pan and set aside.
• Add the maple syrup to the pan and allow it to bubble, then cook over medium heat for 1 minute. Add the butter, salt and pecans to the mixture and cook for an additional minute before removing the topping from the heat.
• Allow the topping to cool for 2 to 5 min. Remove the rim of the springform pan. Pour the syrup mixture over the cheesecake. Slice the cheesecake with a hot, clean knife and serve!