Ztejas Bourbon Pecan Cheesecake Recipes

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with 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 and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Steps:

• Crust:.
• Combine ingredients and mix thoroughly.
• Press into the bottom of a 10 inch spring form pan.
• Bake at 350 degrees for approx 10 minutes or until crust sets.
• Allow to cool before adding cheese mixture.
• With an electric mixer, beat cream cheese and corn starch until smooth.
• Slowly add eggs, sugar and cream.
• Mix until ingredients are well incorporated.
• Fold in pumpkin and bourbon or vanilla.
• Cheesecake:.
• Pour cheese mix into pan.
• Bake in a 300 degree oven until just set.
• Allow to cool at room temperature
• Place in refrigerator to finish cooling.
• Cut with knife dipped in hot water.
• Serve with your favorite garnishes.

Steps:

• Macaroni and Cheese Sauce:.
• Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
• Add garlic, blue cheese and chipotle.
• Melt for approximately 5 minutes.
• Elbow Macaroni Blanched:.
• Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
• Boil water for three minutes then add macaroni and stir every minute from bottom.
• Cook for 10-12 minutes or until al dente.
• Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
• Z'Tejas Macaroni and Chicken:.
• Salt and pepper chicken breast and place butter down on skillet.
• Place marinated chicken skin side down and place in large cast iron skillet on top.
• Sear for approximately 4 minutes till crispy.
• Turn over on grill and cook till done then turn on skin side down for approximately one minute.
• Before slicing, removing cartilage and slice in 6 pieces.
• Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
• Heat up till cheese melts approximately 1-2 minutes.
• Add macaroni to sauce.
• Top with jack and cheddar cheese mix.
• Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
• Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.

Steps:

• Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time, beating well after each addition.
• Beat in the peach schnapps, whipping cream, and vanilla extract.
• Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes; decrease oven temperature to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off, return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.

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:

• 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.

Steps:

• Preheat oven to 325°F (170°C).
• In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
• Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
• In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
• Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
• Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
• While the cheesecake is cooking, prepare the stove-top pecan pie filling.
• In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
• Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
• Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
• Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
• Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
• If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
• Let the cheesecake chill in the refrigerator until completely set.
• Slice and serve cold or at room temperature.
• Enjoy!