PECAN CHEESECAKE
A nice holiday cheesecake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 16
Number Of Ingredients 17
Steps:
- Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
- In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
- Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
- In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
- In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
Nutrition Facts : Calories 493 calories, Carbohydrate 42.9 g, Cholesterol 102.7 mg, Fat 33.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 15.9 g, Sodium 265.4 mg, Sugar 33.9 g
PECAN PIE CHEESECAKE
Make and share this Pecan Pie Cheesecake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 2h30m
Yield 1 9-inch cake
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
- In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
- In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
- To Make the Pecan Topping:
- Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
- cooled cheesecake. Slice to serve or store refrigerated.
Nutrition Facts : Calories 11232.9, Fat 835, SaturatedFat 367.4, Cholesterol 2849.9, Sodium 4978.3, Carbohydrate 894.2, Fiber 35.8, Sugar 635, Protein 129.2
PECAN CHEESECAKE
My hair stylist gave me this recipe years ago. I have made it every Christmas since. My neices and nephews would disown me if I did not show up with this at Christmas. My oldest nehphew likes it so much that he chose this for his groom's cake when he got married. Serve small portions as it is very rich.
Provided by Luby Luby Luby
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Combine first 3 ingredients and press into a 10" springform pan.
- Set aside.
- Beat cream cheese until light and fluffy.
- Gradually add brown sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla and 1 cup chopped pecans.
- Spoon mixture into springform.
- Bake at 325 degrees for one hour.
- Turn oven off and leave in oven for 30 minutes.
- Ajar oven door and leave in oven another 30 minutes.
- Cool at room temperature then refrigerate overnight.
- Top with whipped cream then sprinkle ground pecans on top.
Nutrition Facts : Calories 764.5, Fat 57.3, SaturatedFat 27.9, Cholesterol 236.3, Sodium 531.4, Carbohydrate 54.6, Fiber 1.4, Sugar 46.3, Protein 11.9
BLUEBERRY PECAN CHEESECAKE
Steps:
- For the crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.
- For the cake: In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.
- For the sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.
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.
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
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g 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
BUTTER PECAN CHEESECAKE
Try a whole new kind of cheesecake when you make our excellent Butter Pecan Cheesecake recipe. Watch this video to learn how to make a Butter Pecan Cheesecake that is sure to be a family favorite.
Provided by My Food and Family
Categories Recipes
Time 6h40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
- Bake 10 min. or until lightly browned.
- Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
- Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.
Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
MAPLE PECAN CHEESECAKE
Steps:
- Make the crust:
- In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto the bottom and halfway up the side of a 9-inch springform pan.
- Make the filling:
- In a large bowl with an electric mixer cream together the cream cheese and the brown sugar until the mixture is light and fluffy and beat in the maple syrup. Add the egg yolks, 1 at a time, beating well after each addition, and beat in the sour cream, the salt, the vanilla, the maple extract, and the pecans. In a bowl with the electric mixer, beaters cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them onto the cream cheese mixture, and fold in the remaining whites gently but thoroughly.
- Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 350°F. oven for 1 hour. Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight.
PECAN PIE CHEESECAKE
Get two of the best desserts in one with Pecan Pie Cheesecake! Make your traditional cheesecake, but top it with crunchy, gooey pecan pie topping. Everyone will want the recipe for this Pecan Pie Cheesecake.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 16 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7261 g, Sugar 0 g, Protein 6 g
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.
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- Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
- Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan.
- Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).
- Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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