Parmesan Cheesecake With Cherry Pecan Cracker Crust Recipes

PARMESAN CHEESECAKE WITH CHERRY-PECAN CRACKER CRUST

Steps:

• Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
• Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.

CREAMY CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING

Steps:

• To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
• Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
• Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
• To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
• Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
• To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
• Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
• Remove sides of springform pan just before serving.

CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)

Steps:

• FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
• Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
• Add butter, working it into the flour until there are crumbs the size of small peas.
• Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
• Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
• Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
• FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
• Add crabmeat & cook just until heated through, then remove from heat & set aside.
• In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
• Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
• Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
• FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
• Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
• Add heavy cream & cook until reduced by half, then whisk in the butter.
• In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
• Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

CHOCOLATE CHEESECAKE WITH SALTINE CRACKER CRUST

Steps:

• Preheat oven to 350°F Butter the side of a 9-inch springform pan.
• Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
• With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
• Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
• Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.