BUTTER PECAN CHEESECAKE
Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.
Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
BUTTER PECAN CHEESECAKE
Try a whole new kind of cheesecake when you make our excellent Butter Pecan Cheesecake recipe. Watch this video to learn how to make a Butter Pecan Cheesecake that is sure to be a family favorite.
Provided by My Food and Family
Categories Recipes
Time 6h40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
- Bake 10 min. or until lightly browned.
- Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
- Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.
Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
BUTTER PECAN CHEESECAKE
I just saw this on a cooking show on TV this morning. Butter pecan is one of my favorite flavors, and the minute this came on the TV I started scribbling.
Provided by Mirj2338
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine cracker crumbs, 1/3 cup sugar, butter, and half cup pecans, mixing well.
- Reserve 1/3 cup mixture.
- Firmly press remaining mixture on bottom of a 9-inch springform pan.
- Beat cream cheese with an electric mixer until light and fluffy.
- Gradually add 1 1/2 cups sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and flavorings; mix well.
- Stir in 1 cup pecans.
- Spoon into prepared pan, sprinkle with reserved crumb mixture.
- Bake at 475°F for 10 minutes.
- Reduce temperature to 300°F ,and bake an additional 50 minutes.
- Let cool to room temperature on a wire rack, then chill.
BUTTER PECAN CHEESECAKE
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.
Provided by PGS
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
- Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
- Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.
Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g
BUTTER PECAN CARAMEL CHEESECAKE
It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.
Provided by The Real Cake Baker
Categories Cheesecake
Time 3h30m
Yield 1 11 in springfoam, 11-12 serving(s)
Number Of Ingredients 17
Steps:
- Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
- In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead).
- Do not let the caramel sauce touch the pan or it will stick and break the pan.
- Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
- Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
- This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE
Chocolate and pecans provide a simple addition to a homemade cheesecake - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
- Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
- Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
- Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
- Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 26 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg
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BUTTER PECAN CHEESECAKE RECIPE - SOUTHERN LIVING
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Servings 12Total Time 13 hrs
- Prepare the Crust: Heat 1/2 tablespoons of the melted butter in a small skillet over medium; add chopped pecans, and cook, stirring constantly, until toasted, 3 to 4 minutes. Remove from heat, and let cool completely, about 20 minutes. Finely chop toasted pecans.
- While pecans cool, preheat oven to 325°F. Wrap outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil; coat inside (bottom and sides) of pan with cooking spray. Stir together graham cracker crumbs, brown sugar, cooled toasted pecans, and remaining 6 tablespoons melted butter in a medium bowl. Press crumb mixture on bottom and 1-inch up sides of prepared pan. Bake in preheated oven until crust is set and lightly browned, 7 to 8 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
- Prepare the Filling: Beat cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugars and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating just until incorporated after each addition. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in heavy cream and vanilla on low speed just until combined, about 1 minute. Pour filling over crust in prepared pan (it will be full).
- Place springform pan in a roasting pan. Place roasting pan on oven rack, and carefully pour in boiling water to reach halfway up sides of springform pan. Bake in preheated oven until center is almost set and jiggles slightly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to wire rack; remove aluminum foil. Let cheesecake cool until slightly warm, 1 1/2 to 2 hours.
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