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

 

Cinnamon Roll Cheesecake

Crust:

2 cups Graham Crackers crumbs (about 12 crackers)

4 tbsp light Brown Sugar

1 tsp Cinnamon, ground

6 tbsp Unsalted Butter melted

Cinnamon Crumble:

1 cup light Brown Sugar packed

1 tbsp Cinnamon, ground

6 tbsp Flour (all-purpose)

6 tbsp Unsalted Butter melted

Cheesecake Filling:

4 Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

2 tbsp Flour (all-purpose)

2 tsp Vanilla

5 Eggs at room temperature

3/4 cup Heavy Whipping Cream

Cream Cheese Topping:

1 tbsp Unsalted Butter softened

1 ounce Cream Cheese, original - Philadelphia - 8 oz softened

1/4 tsp Vanilla

3/4 cup Powdered Sugar

1-1/2 tbsp Heavy Whipping Cream

Preheat oven to 350 degrees Fahrenheit. Grease a 9" springform pan with non-stick spray and set aside.

Start with the crust by putting about 12 graham crackers into a food processor. Pulse until you get a fine crumb. Add in the remaining crust ingredients and pulse until well combined.

Pour the curst mixture into the bottom of the prepared springform pan and (using a clean hand or a spatula) press down to form the crust. Be sure to take a little up the sides of the pan as well.

Bake the crust for about 10 minutes on 350 degrees, then set aside.


Cinnamon Crumble:
Combine all the ingredients into a medium size bowl and use a fork to mix them until you have a nice crumble. Set aside.

Cheesecake Filling:
Start by putting your room temperature cream cheese (4) into the bowl of a stand mixer. A paddle attachment would be good for this. Cream until light and fluffy and you do not see any bumps. Add sugar (1 cup) and flour (2 tbsp) and mix for about 1 minute.

While the mixer is on low speed, add vanilla (2 tsp) and each egg (5) one at a time. Allow each egg to combine fully before adding the next.

Once all the eggs are combined, set your mixer to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream (3/4 cup) and mix for an additional 1-2 minutes.

Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture, using your fingers to break the crumble into small pieces. Add another layer of cheesecake filling, followed by another 1/3 of the crumble. Add the remaining cheesecake filling, topped with the remaining crumble.

Place the cheesecake in the center of your oven and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees F and bake for an additional 1 hour and 30 minutes.

Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes. DO NOT open the oven door.

After the 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Take the cheesecake out of the oven and chill. I prefer to let it chill overnight in the refrigerator.

Cream Cheese Topping:
Add all of the ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Put the mix into a piping bag or a sandwich bag with a small hole in one corner. Pipe the topping over the chilled cheesecake and enjoy!