Janes Cheesy Pecan Cake Food

PECAN-PIE CHEESECAKE

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.

JANE'S CHEESY PECAN CAKE

Steps:

• 1. Chop pecans to your desired texture.
• 2. Toast in a dry skillet over medium heat until crisp and fragrant.
• 3. Meanwhile, place cheese, margarine, and marshmallows in a glass dish in microwave oven (cover with a paper towel). Melt for 4 minutes on 25% power.
• 4. Stir. It's ok if the marshmallows are still a little lumpy.
• 5. While pecans toast and cheese melts, combine cake and pudding mixes. Add eggs. Slowly moisten with milk.
• 6. Pour milk until a thick batter is achieved.
• 7. Spread cake batter in a 9x13 baking dish. Sprinkle with toasted pecans.
• 8. Then sprinkle with brown sugar. It's ok to have some clumps with bare batter peeking through.
• 9. Finally, pour or spoon cheese mixture over top in rivulets.
• 10. Bake at 350 degrees for 25-30 minutes, until cheese is barely scorching and a toothpick inserted in the middle comes out clean. (Be sure to stick the toothpick in a spot of cake only.)
• 11. Cool (or don't) and enjoy!

JACK DANIEL'S PECAN PIE

Steps:

• In a large mixing bowl, combine the first 6 ingredients and mix with an electric mixer.
• Add the melted butter and mix quickly with mixer.
• Place pecans halves in the pie crust in the 10-inch pie plate. Pour syrup mixture over the nuts.
• Bake in oven at 350 degrees F for 50 minutes. Check on it at 40 minutes. At 50 minutes, the syrup should be bubbling up around the pecans, which means it's done. Remove pie from oven and let cool on rack for an hour or two.
• Refrigerate pie for several hours or overnight. Refrigeration thickens pie syrup and intensifies flavor.
• Serve a la mode with a scoop of good quality vanilla ice cream.

CHEESE PECAN COOKIES

Steps:

• Mix butter and cheese. Add garlic powder and cayenne pepper.
• Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
• Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
• Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
• Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.

JACK DANIELS PECAN POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Mix butter and sugar. Add eggs one at a time. Add in dry ingredients, which should have been mixed together, sour cream and whiskey. Stir in pecans.
• Turn into a greased and floured 10" tube or bundt pan. Bake at 325 degrees for 75 minutes or until a tester or toothpick comes out of the cake clean.
• Cool the cake and pour the icing over the top. Let sit for at least one day. Keep in an airtight container or covered with plastic wrap.

PECAN CHEESECAKE

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.

THE BEST BUTTER PECAN CAKE

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.