Category Archives: Cheesecake

Pecan Pie Cheesecake

Pecan-Pie-Cheesecake

Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Serves 8

Ingredients
For the Crust:
• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup butter, melted

For the Pecan Filling:
• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling:
• 3 – 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish:
• 1 can of Dulce De Leche
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions
For the Crust:
1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:
7. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.
TIP: Make sure the eggs are thoroughly mixed in before adding heat.
8. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
9. Pour into prepared crust. Set aside.

For the Cheesecake Filing:
NOTE: This cheesecake was baked in an electric stove. If you have a gas stove you may have to change the baking time.
10. Reduce oven temperature to 325 degrees.
11. Beat the cream cheese until creamy.
12. Add the brown sugar and flour beating until fluffy.
13. Add eggs, one at a time beating just until combined after each addition.
14. Stir in cream and vanilla.
15. Pour cheesecake mixture over pecan filling.
TIP: For protection – I always place my cheesecake on a cookie sheet.
16. Bake for 1 hour.
17. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
18. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
19. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
20. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:
21. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
22. Spread on the top of the cheesecake to the sides but not over the edge.
23. Spread pecans on a sheet pan.
24. Preheat oven to 350 degrees.
25. Place pecans in oven and toast.
26. In a small saucepan add toasted pecans, sugar and water.
27. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
28. Pour pecans onto a piece of parchment paper to cool.
29. When cooled, decorate the top of the cheesecake.
30. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

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Pumpkin Cheesecake Muffins

pumpkin cheesecake muffins

These are really yummy. I make them in small muffin cups–just enough for one bite!

Pumpkin Cheesecake Muffins
• 1 15 oz can pumpkin
• 1/4 cup vegetable oil
• 2 large eggs
• 1 (200g) cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups (188g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
FILLING:
• 8 ounces (200g) cream cheese, at room temperature
• 1 large egg yolk
• 5 tablespoons (75g) sugar
• 1/8 teaspoon vanilla extract
• Chopped nuts (walnuts, pecans) (optional)
Directions
Preheat oven to 350F (180C)

Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
Add in eggs, one at a time, combining thoroughly after each.
Add vanilla.

Whisk together flour, baking powder, baking soda, salt, and spices.

Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
Filling:
Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Assembly:
Grease your muffin tins or line with paper cups.

Drop in spoonfuls of pumpkin mixture.
Add smaller spoonfuls of cream cheese mixture on top.
Swirl with a skewer.
Bake:
Bake as follows, turning the tins half way through baking times:

mini muffins: 20-25 min
standard muffins: 25-30 min
jumbo muffins: 30-40 min