EASY CARAMEL PECAN CHEESECAKE
Steps:
- Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
- In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
- Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
- Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
- To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining 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. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
CHOCOLATE PECAN CHEESECAKE
Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.
Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.
CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Cheesecake
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
- Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
- In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g
KATHY'S CARAMEL PECAN CHEESECAKE
Rich and creamy cheesecake, sweet and gooey caramel, and toasty pecan come together for a one of a kind dessert experience. Perfect for dinner parties, birthday parties or a great addition to your Thanksgiving dessert table!
Provided by Carlee
Categories Cheesecake
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 300°F.
- In the bottom of a 9 inch springform pan, mix together the graham cracker crumbs and brown sugar. Stir in the butter and press down to form a crust.
- Melt about half of the caramels and half of a can of sweetened condensed milk until it is smooth and creamy. Pour caramel over graham cracker crust and sprinkle with chopped pecans. Bake for 15 minutes, then set aside.
- In your mixer, beat cream cheese until it is smooth and creamy. Add the second can of sweetened condensed milk and beat until incorporated.
- Add the eggs, one at a time, mixing until full combined after each. Don't over mix at this point, you don't want to whip too much air into the mix. Stir in the vanilla and pour cheesecake over prepared crust.
- Bake for about an hour or until the middle is just set. Cool at room temperature for about an hour and then chill completely.
- Before serving, melt together the remaining caramels and sweetened condensed milk until creamy. Pat the top of the cheesecake dry if there is any condensation, then spread melted caramel over the cheesecake. Garnish with whole pecans.
- Store cheesecake and any leftover in the refrigerator.
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PECAN CARAMEL CHEESECAKE
Categories Cake Food Processor Mixer Egg Dessert Bake Cream Cheese Pecan Sour Cream Gourmet
Number Of Ingredients 18
Steps:
- Make crust:
- In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
- Preheat oven to 325°F.
- Make filling:
- In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
- Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
- Make topping:
- In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
- Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.
PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE
This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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- Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
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