Bourbon Cheesecake Pecan Pie Food

BOURBON CHEESECAKE PECAN PIE

Steps:

• 1. In a bowl, cream 3/4 c sugar and cream cheese until smooth. Beat in 1 egg and 1 tsp vanilla.
• 2. Spread into a deep dish pie shell.
• 3. Mix 1 c sugar, melted butter, add 2 eggs, Karo syrup, bourbon, and remaining 2 tsp vanilla extract. Then set aside.
• 4. Place chopped nuts on the cream cheese mix.
• 5. Pour Karo syrup mix on top.
• 6. Cook in 375 oven for 45 to 55 mins until firm in the middle. Let cool completely to set.

KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY

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!

CHOCOLATE BOURBON PECAN CHEESECAKE

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.

SALTED BOURBON CARAMEL PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
• Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
• Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
• Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
• Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
• For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
• Add the boiling water and stir until sugar and salt dissolve.
• Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
• Mix in the pecans.
• Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
• Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
• Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
• Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.

PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST & CREME!

Steps:

• CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch. springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack
• FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin see instructions below In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours see note. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes.Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
• STEP -BY-STEP: Drying Pumpkin with Paper Towels Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels. I did this method twice but I left the pumpkin on the paper toweling overnight I would not recommend that as I found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry. In future I will follow the directions set out!
• In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
• Brown Sugar and Bourbon Cream:When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
• Note:Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream is a grand addition.

EASY BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, stir together the sugar and melted butter.
• Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
• Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
• Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
• Remove from oven and cool on a wire rack.

PECAN CHEESECAKE PIE

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.

PECAN PIE CHEESECAKE

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.

PECAN PIE CHEESECAKE WITH CARAMEL-PECAN SAUCE

Steps:

• Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
• MAKE THE CRUST:.
• Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
• With processor running, drizzle in the melted butter.
• Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
• Reduce oven to 325ºF.
• MAKE THE CHEESECAKE:.
• Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
• Add eggs one at a time, fully beating to incorporate into batter after each addition.
• Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
• Pour filling over crust, smoothing the top of filling.
• Transfer cheesecake to a roasting pan; place in the oven.
• Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
• Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
• Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
• Remove cheesecake from oven; cool to room temperature.
• Cover cheesecake with plastic wrap; chill 3-24 hours before using.
• Remove from refrigerator 30 minutes before serving.
• MAKE THE SAUCE:.
• Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
• Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
• Simmer topping 10 minutes.
• Stir the 1 1/2 cups pecans into the caramel topping.
• Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
• To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).

SOUTHERN PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 325°.
• Thaw pecan pie according to package directions.
• Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
• Line the outside of a 10-inch springform pan tightly with foil.
• Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
• Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
• Reserve remaining pecan pie wedges for another use.
• Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
• Add sour cream, half-and-half, and vanilla; beat until blended.
• Fold in powdered sugar and flour.
• Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
• Arrange pecan halves evenly around edge.
• Bake at 325° for 50 minutes in a water bath.
• Turn off oven, and let cheesecake stand in oven 1 hour.
• Remove to a wire rack, and let cool completely.
• Chill at least 8 hours or overnight before serving.
• Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
• The foil should keep the water out.