Sandies Pecan And Caramel Cheesecake Food

PECAN SANDIE CARAMEL TART

Steps:

• Make the crust: Preheat the oven to 350˚. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping.
• Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes.
• Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely.
• Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300˚ on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes.
• Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight.

SANDIES PECAN AND CARAMEL CHEESECAKE

Steps:

• 1. Place 1 cup chopped PECAN SANDIES cookies in Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla.
• 2. Beat until just combined. Pour over cookies in crust. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.

CARAMEL PECAN CHEESECAKE

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.

SANDIES PECAN AND CARAMEL CHEESECAKE

Steps:

• 1. Place 1 cup chopped Keebler® Pecan Sandies™ cookies in Keebler® Ready Crust® crust. Drizzle with 1/2 cup of ice cream topping. Set aside.2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla. Beat until just combined. Pour over cookies in crust.3. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.4. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE

Steps:

• Preheat oven to 300 degrees.
• Combine 1/4 cup butter, wafer crumbs and white sugar.
• Press firmly on the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until smooth.
• Add eggs.
• Mix well.
• Stir in 1/4 cup rum, vanilla and nutmeg.
• Pour into prepared pan.
• Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
• Cool.
• Chill.
• To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
• In a medium saucepan, melt the 2 tablespoons butter.
• Stir in the brown sugar and cornstarch mixture.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for 10 minutes.
• Remove from heat.
• Add the 2 tablespoons dark rum.
• Cool.
• Just before serving, stir the pecans into the sauce.
• Remove the sides of the springform pan from the cheesecake.
• Serve with the sauce.