PECAN CHEESECAKE RECIPE RECIPES
PECAN CHEESECAKE RECIPE - FOOD.COM
My hair stylist gave me this recipe years ago. I have made it every Christmas since. My neices and nephews would disown me if I did not show up with this at Christmas. My oldest nehphew likes it so much that he chose this for his groom's cake when he got married. Serve small portions as it is very rich.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Combine first 3 ingredients and press into a 10" springform pan.
- Set aside.
- Beat cream cheese until light and fluffy.
- Gradually add brown sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla and 1 cup chopped pecans.
- Spoon mixture into springform.
- Bake at 325 degrees for one hour.
- Turn oven off and leave in oven for 30 minutes.
- Ajar oven door and leave in oven another 30 minutes.
- Cool at room temperature then refrigerate overnight.
- Top with whipped cream then sprinkle ground pecans on top.
Nutrition Facts : Calories 764.5, FatContent 57.3, SaturatedFatContent 27.9, CholesterolContent 236.3, SodiumContent 531.4, CarbohydrateContent 54.6, FiberContent 1.4, SugarContent 46.3, ProteinContent 11.9
SOUTHERN PECAN CHEESECAKE RECIPE | ALLRECIPES
This recipe makes a cheesecake between a graham cracker crust and a pecan topping for a nice Thanksgiving Day cheesecake.
Provided by JJOHN32
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 4 hours 15 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 10 inch cheesecake
Number Of Ingredients 17
Steps:
- Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
- In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
- Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
- In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
- In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
Nutrition Facts : Calories 512.2 calories, CarbohydrateContent 43.4 g, CholesterolContent 102.7 mg, FatContent 35 g, FiberContent 1.7 g, ProteinContent 7 g, SaturatedFatContent 16 g, SodiumContent 265.4 mg, SugarContent 34.1 g
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Calories 223 calories per serving
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Total Time 01 hours 40 minutes
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With a nutty graham cracker crust, creamy, slightly tangy filling, and salty-sweet butter pecan topping, this dessert is truly over the top. Although the rich butter pecan sauce really steals the show, you’ll be amazed by the silky-smooth texture of this Butter Pecan Cheesecake. If you’ve had trouble baking cheesecakes in the past, the trick is to use a water bath, which prevents it from over baking and cracking. When making the filling, don’t over beat the cream and eggs. Too much air in the mixture will cause the filling to rise too quickly as it bakes and crack. Although it will be hard to wait, the cheesecake needs to chill in the refrigerator at least eight hours (up to 24 hours) so that it can firm up enough to be removed from the pan easily and sliced cleanly. Don’t rush this step, tempting as it may be. Butter Pecan Cheesecake is worth the wait and sure to become a new favorite.
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