Alice Currahs Cinnamon Pecan Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
• Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

Steps:

• Pre-heat oven to 350 degrees.
• Melt butter in 9" pie pan while oven is pre-heating.
• Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar.
• Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan.
• Bake for 15 minutes. Remove from oven and cool slightly.
• In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit.
• Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top.
• While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved.
• Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.

Steps:

• Heat oven to 325°F.
• Melt 2 Tbsp. butter. Mix with graham crumbs, 3/4 cup nuts, 2 Tbsp. granulated sugar and 1 tsp. cinnamon; press onto bottom of 9-inch springform pan.
• Beat cream cheese, remaining granulated sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring remaining butter and brown sugar to boil in saucepan on medium heat, stirring constantly. Cool 5 min. Stir in cream and cardamom; cool completely. Refrigerate until ready to serve.
• Spoon sauce spooned over cheesecake slices.