Pecan Pie Cheese Cake Food

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

Steps:

• Position a rack in the center of the oven, and preheat to 325ºF. 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.)
• 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.
• Preheat the oven to 350ºF. 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.

PECAN PIE CHEESECAKE

Steps:

• Prepare or thaw pastry according to package directions for one-crust pie.
• Preheat oven to 425°F.
• Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
• Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
• Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.

PECAN PIE CHEESECAKE

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!

PECAN PIE CHEESECAKE

Steps:

• Crust.
• Preheat oven to 350°.
• Combine wafer crumbs and brown sugar.
• Stir in melted butter.
• Press into bottom and up sides of a 9″ springform pan.
• Bake for 6 minutes.
• Set aside to cool.
• Pecan Filling.
• Combine all ingredients in a medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
• Pour into crust and set aside.
• Cheesecake Filling.
• Reduce oven to 325°.
• With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each one.
• Stir in cream and vanilla.
• Pour over pecan filling.
• Bake for 1 hour.
• Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
• Let cool.
• Chill for at least 4 hours before serving.

CHEESECAKE PECAN PIE

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.

EASY PECAN PIE CHEESECAKE

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.

PECAN PIE CHEESE CAKE

Steps:

• Make a graham cracker crust and pat it into a 9 inch spring form pan. Bake at 400 for 8 minutes. Cool.
• Pecan Filling:.
• Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
• Cheesecake Filling:.
• Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
• **Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!

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.

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.