Cheesecake - Pecan Pie

Cheesecake - Pecan Pie

 ---Crust---
1-3/4 cups Vanilla Wafers , crumbs
1/4 cup light Brown Sugar
1/3 cup Unsalted Butter melted
---Pecan Filling---
1 cup Sugar
2/3 cup Corn Syrup - Dark
1/3 cup Unsalted Butter melted
2 Eggs beaten
1-1/2 cups Pecans chopped
1 tsp Vanilla
---Cheesecake Filling---
3 pkg Cream Cheese, original - Philadelphia - 8 oz softened
1-1/4 cup light Brown Sugar
2 tbsp Flour (all-purpose)
4 Eggs
2/3 cup Heavy Whipping Cream
1 tsp Vanilla
---Topping---
3-1/2 tbsp Unsalted Butter melted
1/2 cup light Brown Sugar
1 tsp Cinnamon, ground
1/4 cup Heavy Whipping Cream
1 cup Pecans toasted/chopped


TO MAKE THE CRUST:
   1) Line the bottom of 9 inch springform pan with parchment paper and set aside
   2) Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

TO MAKE THE PECAN FILLING:
   1) In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
TO MAKE CHEESECAKE FILLING:
   1) Preheat the oven to 350 degrees F.
   2) Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
   3) Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
   4) Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
   5) Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

TO MAKE THE TOPPING:
   1) In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
   2) Release the sides of springform pan and spoon the topping over cooled cheesecake.
   3) Store the cake in the fridge.
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Cheesecake - Cookies `n Cream Squares

Cheesecake - Cookies `n Cream Squares

50 Oreo Cookies 

1/4 cup Butter melted

4 pkg Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

1 tsp Vanilla

4 Eggs

Place 30 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Remove from food processor and put in mixing bowl. Add butter, mix well. Press onto bottom of 13 x 9 baking pan.

Chop the remaining 20 cookies in the food processor (not as fine as the crust). Set aside.

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix well until blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies.

  

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

TIP: Line pan with foil for easy removal of squares.

Makes: 18          Prep Time: 20 min +refrigerating           Bake Time: 40 min

Cheesecake - Chocolate Swirl

 Cheesecake - Chocolate Swirl

4 squares Semi-Sweet Chocolate Squares

2 pkg Cream Cheese, original - Philadelphia - 8 oz softened, divided

1/2 cup Sugar divided

2 Egg(s) divided

1 Oreo Pie Crust

1/2 tsp Vanilla

1. Heat over to 350.

2. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min, stirring every 30 sec. Stir until chocolate is completely melted.

3. Add 1 pkg cream cheese, 1/4 cup sugar and 1 egg, beat with whisk until blended. Pour into crust.

4. Beat remaining cream cheese, sugar, egg, and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with a knife.

5. Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature for 10 min before serving.

Serves: 8

Chicken and Wild Rice - Crockpot

Ingredients - 

4 Boneless Skinless Chicken Breasts

1 Onion chopped

2 Cream of Mushroom Soup

2 boxes Uncle Ben`s Long Grain and Wild Rice

Instructions - 

Place chicken in bottom of slow cooker. Sprinkle chopped onion over top.

Top with cream soup. Cover and cook on low 7-8 hours. Cook rice according

to package directions*. Before serving, stir rice in. Serve hot.

*Can cook rice the night before and place in refrigerator. Before serving, stir

cold rice in and let cook for another ten minutes or until rice is heated through.

From Southern PlateURLhttp://www.southernplate.com/2010/08/slow-cooker-chicken-and-wild-rice-and-your-cheering-section.html(for original recipe)

(For our family I double the rice and cream of mushroom soup)