PECAN-PIE CHEESECAKE
Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
- Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
- Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
- To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
- To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.
ROQUEFORT CHEESECAKE WITH PECANS
I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.
Provided by CountryLady
Categories Spreads
Time 3h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter the sides & bottom of a 9 inch springform pan.
- Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
- Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
- With the motor running, add the eggs through the small feed tube.
- Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
- Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
- Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
- After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
- After 1 hour, turn the oven off - DO NOT open the oven door.
- After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
- Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
- Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.
Nutrition Facts : Calories 248.1, Fat 21.4, SaturatedFat 11.4, Cholesterol 88.6, Sodium 545.4, Carbohydrate 4.3, Fiber 0.5, Sugar 0.4, Protein 10.4
More about "roquefort cheesecake with pecans recipes"
BEST PECAN PIE CHEESECAKE RECIPE - HOW TO …
From delish.com
4.8/5 (21)Category Thanksgiving, Baking, Dessert
- Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt.
ROQUEFORT CHEESECAKE RECIPE
From gritsandpinecones.com
Estimated Reading Time 7 mins
- Preheat oven to 325 degrees F. Make sure that the bottom and sides of a seven-inch springform pan fit together securely and close the clamp. Spray the insides with a non-stick cooking spray or grease it with butter. Set it aside.
- Add cream cheese, Roquefort cheese, sour cream, chives, and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add the eggs, one at a time, beating just until the yellow disappears after each egg's addition. Add the flour and mix well.
- Bake for one hour or until set. Run a knife around the outer edge of the cheesecake to loosen the edges around the sides. Let it cool in the pan on a wire rack for 30 minutes.
EASY CARAMEL PECAN CHEESECAKE - SOUTHERN …
From southernbite.com
PECAN PIE CHEESECAKE | KITCHN
From thekitchn.com
PECAN PIE CHEESECAKE - JUST SO TASTY
From justsotasty.com
FOOLPROOF CHEESECAKE WITH PECAN CRUST …
From foodal.com
ROQUEFORT CHEESECAKE RECIPE | GRITSANDPINECONES.COM
From pinterest.com
PECAN PIE CHEESECAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PECAN PIE CHEESECAKE - SOUTHERN PLATE
From southernplate.com
ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS RECIPE
From fertilitychef.com
ROQUEFORT CHEESECAKE WITH PECANS – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS
From keeprecipes.com
WARM ROQUEFORT CHEESECAKE WITH PEARS IN BALSAMIC …
From deliaonline.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #appetizers #eggs-dairy #fruit #canadian #dinner-party #holiday-event #vegetarian #spreads #nuts #cheese #eggs #food-processor-blender #dietary #high-calcium #low-carb #high-in-something #low-in-something #brunch #taste-mood #savory #equipment #small-appliance #number-of-servings #4-hours-or-less
You'll also love