Pecan Caramel Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
• Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

Steps:

• Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• Bake at 350 degrees for 10 minutes.
• Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Mixture will be pretty thick.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Place 36 caramels and 1 tablespoon water in microwavable bowl.
• Microwave on high 1 minute or until caramels are completely melted when stirred.
• Add melted caramels to cream cheese batter; stir until well blended.
• The caramel will become kind of stringy through the batter as the caramels cool.
• Pour over crust.
• Bake at 350 degrees for 40 minutes or until center is almost set.
• Sprinkle cheesecake with remaining 1/2 cup pecans.
• Refrigerate 4 hours or overnight.
• ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
• I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

Steps:

• Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
• For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
• Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
• For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
• Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

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.

Steps:

• Make crust:
• In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
• Preheat oven to 325°F.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
• Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
• Make topping:
• In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
• Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.

Steps:

• Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
• MAKE THE CRUST:.
• Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
• With processor running, drizzle in the melted butter.
• Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
• Reduce oven to 325ºF.
• MAKE THE CHEESECAKE:.
• Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
• Add eggs one at a time, fully beating to incorporate into batter after each addition.
• Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
• Pour filling over crust, smoothing the top of filling.
• Transfer cheesecake to a roasting pan; place in the oven.
• Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
• Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
• Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
• Remove cheesecake from oven; cool to room temperature.
• Cover cheesecake with plastic wrap; chill 3-24 hours before using.
• Remove from refrigerator 30 minutes before serving.
• MAKE THE SAUCE:.
• Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
• Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
• Simmer topping 10 minutes.
• Stir the 1 1/2 cups pecans into the caramel topping.
• Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
• To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).