BOSTON CREAM PIE CHEESECAKE
When two beloved desserts combine into one delicious mash-up, you never have to choose again.
Provided by Food Network Kitchen
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
- Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
- Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
- Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
- To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
- Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
- Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.
PECAN CRUNCH CREAM CHEESE POUNDCAKE
This is an exceptionally velvety and tender cake, reminiscent (in the best possible way) of the frozen pound cake you might buy at the supermarket. Perfected over many years by the expert baker Rose Levy Beranbaum (and published in her book "Rose's Baking Basics'), its fine texture comes from cake flour and superfine sugar. A caramelized pecan and graham cracker coating lines the pan and provides delicious crunch, but it is optional.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
- Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
- Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
- Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
- Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
- Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
- Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 30 grams, TransFat 0 grams
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
BOURBON PECAN POUND CAKE
Make and share this Bourbon Pecan Pound Cake recipe from Food.com.
Provided by benluc
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
- Add eggs one at a time, beating constantly.
- Sift together flour, baking powder, salt, and nutmeg.
- Blend sour cream and bourbon.
- Alternately add flour and sour cream mixture to batter.
- Add pecans.
- Grease bottom and sides of tube or bunt pan.
- Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
- Test cake frequently after first hour and 15 minutes for doneness.
- Let cake cool in pan for 15 minutes before turning out on wire rack.
- To prepare glaze, combine sugar and bourbon.
- Stir while gradually adding water.
- Add only enough water to make a pourable glaze without allowing mixture to become too thin.
- Pour glaze over top of warm cake and let dribble down sides.
Nutrition Facts : Calories 697.7, Fat 31.7, SaturatedFat 13.6, Cholesterol 143.6, Sodium 441.9, Carbohydrate 91.2, Fiber 1.9, Sugar 62.6, Protein 7.8
More about "cream cheese bourbon pecan pound cake recipe foodcom"
MARDI GRAS CREAM CHEESE POUND CAKE WITH BOURBON …
From andreasrecipes.com
Estimated Reading Time 5 mins
- In the bowl of the stand mixer, cream together the butter, cream cheese, and vanilla. Add the sifted sugar a little at a time until the sugar is fully mixed in. Add milk a little at a time, mixing as you go, until the glaze drizzles easily from a spoon. Depending on humidity, you may need a little more or a little less milk.
BOURBON-CREAM CHEESE-PECAN POUND CAKE
From bigoven.com
5/5 (1)Total Time 1 hr 55 minsCategory DessertsCalories 628 per serving
PECAN PIE CHEESECAKE WITH CARAMEL-BOURBON SAUCE …
From cuisineathome.com
EASY BOURBON PECAN POUND CAKE WITH CARAMEL GLAZE
From gonnawantseconds.com
CREAM CHEESE BOURBON PECAN POUND CAKE RECIPE - FOOD.COM
From pinterest.com
5/5 (5)Total Time 1 hr 55 minsServings 1
DESSERT RECIPES - RECIPES BY MEAL | TASTE OF HOME
From tasteofhome.com
COFFEE COCONUT BANANA BREAD CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CREAM CHEESE-COCONUT-PECAN POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
PINEAPPLE PECAN POUND CAKE - MSN
From msn.com
CREAM CHEESE BOURBON PECAN POUND CAKE - LUNCHLEE
From lunchlee.com
CREAM CHEESE BOURBON PECAN POUND CAKE RECIPE FOODCOM RECIPE
From food-recipe.info
33 OF OUR BEST KENTUCKY DERBY RECIPES | KITCHN
From thekitchn.com
BLUEBERRY POUND CAKE - BAKER BY NATURE
From bakerbynature.com
GLAZED BOURBON PECAN POUND CAKE - SPEND WITH PENNIES
From spendwithpennies.com
EASY BOURBON POUND CAKE WITH PECANS - SIMPLY DELIZIOUS BAKING
From simplydeliziousbaking.com
BUTTER PECAN POUND CAKE | PECAN POUND CAKE RECIPE, BUTTER PECAN …
From pinterest.ca
CREAM CHEESE BOURBON PECAN POUND CAKE RECIPE - FOOD.COM
From pinterest.com
CREAM CHEESE POUND CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
KENTUCKY BOURBON POUND CAKE - EATS BY THE BEACH
From eatsbythebeach.com
You'll also love