BUTTER PECAN CHEESECAKE
Wow your family and guests at your holiday table with this dessert. Creamy cheesecake with a crunchy pecan topping.
Provided by Judith Hannemann
Categories Dessert
Time 1h50m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
- Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add eggs one at a time, beating well after each addition. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325 F until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : ServingSize 1 g, Calories 440 kcal, Carbohydrate 33 g, Protein 6 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 103 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g
BUTTER PECAN CHEESECAKE
Buttery toasted pecans add big flavor to this Butter Pecan Cheesecake!
Provided by Jennifer McHenry
Categories cheesecakes
Time 4h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine the flour, sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
- Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.*
- Bake 20 to 25 minutes, or until the crust is lightly browned. Do not overbake, or the crust will become too hard. Set aside to cool.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt.
- Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.
- If desired, set aside some of the pecans for garnish. (I used about 20 pecan halves for the garnish you see in the above photos.) Once cooled, roughly chop the remaining pecans.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
- Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
- Stir in the chopped pecans.
- Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 366 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
BUTTER PECAN CHEESECAKE
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.
Provided by Pam Lolley
Categories Cakes
Time 13h
Number Of Ingredients 17
Steps:
- Prepare the Crust: Heat 1/2 tablespoons of the melted butter in a small skillet over medium; add chopped pecans, and cook, stirring constantly, until toasted, 3 to 4 minutes. Remove from heat, and let cool completely, about 20 minutes. Finely chop toasted pecans.
- While pecans cool, preheat oven to 325°F. Wrap outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil; coat inside (bottom and sides) of pan with cooking spray. Stir together graham cracker crumbs, brown sugar, cooled toasted pecans, and remaining 6 tablespoons melted butter in a medium bowl. Press crumb mixture on bottom and 1-inch up sides of prepared pan. Bake in preheated oven until crust is set and lightly browned, 7 to 8 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
- Prepare the Filling: Beat cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugars and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating just until incorporated after each addition. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in heavy cream and vanilla on low speed just until combined, about 1 minute. Pour filling over crust in prepared pan (it will be full).
- Place springform pan in a roasting pan. Place roasting pan on oven rack, and carefully pour in boiling water to reach halfway up sides of springform pan. Bake in preheated oven until center is almost set and jiggles slightly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to wire rack; remove aluminum foil. Let cheesecake cool until slightly warm, 1 1/2 to 2 hours.
- Prepare the Topping: Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium. Cook, stirring constantly, until thickened, 2 1/2 to 3 1/2 minutes. Stir in pecan halves and pieces. Remove from heat, and let stand 5 minutes, stirring occasionally.
- Spoon warm topping evenly over slightly warm cheesecake, leaving about a 1/2-inch border around edges. Let stand until pecan mixture is set, about 30 minutes. Coat a piece of foil with cooking spray, and cover cheesecake; chill at least 8 hours or up to 24 hours. Run a knife around outer edge to loosen cheesecake from sides of pan; remove sides of pan.
BUTTER PECAN CHEESECAKE
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.
Provided by PGS
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
- Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
- Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.
Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g
BUTTER PECAN CHEESECAKE
Fall always makes me yearn for this pecan cheesecake, but it's delicious in any season. You'll want to put it on your list of favorite holiday desserts. -Laura Sylvester, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.
Nutrition Facts : Calories 456 calories, Fat 33g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 224mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
PECAN CHEESECAKE
A nice holiday cheesecake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 16
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 493 calories, Carbohydrate 42.9 g, Cholesterol 102.7 mg, Fat 33.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 15.9 g, Sodium 265.4 mg, Sugar 33.9 g
BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTER PECAN CARAMEL CHEESECAKE
It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.
Provided by The Real Cake Baker
Categories Cheesecake
Time 3h30m
Yield 1 11 in springfoam, 11-12 serving(s)
Number Of Ingredients 17
Steps:
- Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
- In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead).
- Do not let the caramel sauce touch the pan or it will stick and break the pan.
- Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
- Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
- This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
BUTTER PECAN CHEESECAKE
Try a whole new kind of cheesecake when you make our excellent Butter Pecan Cheesecake recipe. Watch this video to learn how to make a Butter Pecan Cheesecake that is sure to be a family favorite.
Provided by My Food and Family
Categories Recipes
Time 6h40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
- Bake 10 min. or until lightly browned.
- Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
- Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.
Nutrition Facts : Calories 650, Fat 51 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
BUTTER PECAN CHEESECAKE
I just saw this on a cooking show on TV this morning. Butter pecan is one of my favorite flavors, and the minute this came on the TV I started scribbling.
Provided by Mirj2338
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
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.
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