BLACK-BOTTOM PECAN CHEESECAKE PIE
Make and share this Black-Bottom Pecan Cheesecake Pie recipe from Food.com.
Provided by Little Suzy Homemak
Categories Cheesecake
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
- Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
- Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
- Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.
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.
CHEESECAKE PECAN PIE
You get he best of both worlds with this receipe. If you are a cheesecake/pecan pie lover then this will be your dish.
Provided by George Clement
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat together, cream cheese, 1 egg, and 1 teaspoon vanilla.
- Spread over pie crust.
- Sprinkle with pecans.
- Beat 3 eggs in a large bowl until frothy.
- Add corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla.
- Beat again.
- Pour over pecans gently.
- Bake at 375 degrees for 40 minutes or until knife comes out clean.
CHEESECAKE PECAN PIE
This recipe is from an Amish/Mennonite cookbook I bought locally in Lancaster, PA. Haven't tried it yet, but it sounds delicious! Prep time is approximate.
Provided by keen5
Categories Pie
Time 1h5m
Yield 1 9inch Pie
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients; beat at low speed until smooth.
- Pour into pastry shell; sprinkle with pecans.
- Combine 3 eggs and remaining ingredients, mixing well.
- Spoon over pecan layer.
- Bake at 350 degrees for 35 minutes or until set.
Nutrition Facts : Calories 4227.3, Fat 239.6, SaturatedFat 72.8, Cholesterol 993.9, Sodium 2527.2, Carbohydrate 495.7, Fiber 18.2, Sugar 228.7, Protein 61.1
PECAN CHEESECAKE PIE
This recipe came from Paula's Home Cooking. (I swear I gain 5 lbs. every time I watch the show..=0) I like this recipe because it is not as sweet/rich as a traditional pecan pie.Note: I took cake baker's advice and doubled the filling amounts.
Provided by Aroostook
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Topping:.
- Combine all ingredients in a small bowl, mix well until eggs are golden and set aside.
- Filling:.
- In a medium bowl, mix softened cream cheese, sugar, salt, vanilla, and egg.
- Mix well.
- Pour filling into pie shell.
- Top with toasted pecans.
- Pour Topping over pecans.
- Bake for 45 minutes.
Nutrition Facts : Calories 806.8, Fat 55, SaturatedFat 17.4, Cholesterol 194.6, Sodium 500.4, Carbohydrate 72.6, Fiber 4.1, Sugar 36.3, Protein 12.7
PECAN CHEESECAKE PIE
A very simple pie that will wow your crowd! Half cheesecake, half pecan pie, a sure fire recipe for a great dessert.
Provided by RobertGoodman
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
- Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
- Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.
Nutrition Facts : Calories 563.3, Fat 32.2, SaturatedFat 9.9, Cholesterol 136.9, Sodium 359.1, Carbohydrate 65.2, Fiber 2.5, Sugar 31.2, Protein 8.2
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