Pielogen Pecan Pie Cheesecake And Cake Combined Recipes

PECAN-PIE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
• Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
• Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
• To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
• To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

PIELOGEN

Steps:

• For the Chocolate Caramel Yule Log:.
• Preheat the oven to 325.
• Line one "Jelly Roll" pans with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
• In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a KitchenAid mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very liquid. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 12 to 18 minutes until the cake is springy to the touch and baked through. Let cool while you make the buttercream.
• For the Salted Caramel Buttercream:.
• Make the Caramel Sauce:.
• Place the sugar in a heavy bottomed sauce pan. Add enough water to make a "wet sand" consistency, about 1/4 to 1/2 cup. Cook the sugar until it is dark amber and almost smoking, turn off the heat. Carefully add the cream, it will bubble and spatter, stand back! Once the caramel has calmed down, add the salt and whisk smooth. Transfer to a heatproof bowl to cool.
• Make the Buttercream:.
• Find a pot that will fit the bottom of the bowl of a KitchenAid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes. Place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the room temperature caramel sauce and whisk until combined.
• Divide the frosting in half. Place one half in the fridge in a storage container or tightly wrapped in a bowl. Spread the other half in an even layer on top of the cooled cake using an offset spatula. Using a sharp knife, cut the frosted cake into three even strips going the long way across the pan. Make sure you cut through the parchment as well. If you are worried about scratching your sheet pan, transfer the cake to a cutting board before slicing.
• Starting with the short end of one of the strips, start rolling the cake on itself to make a pinwheel, peeling the parchment as you go. When you reach the end of the first strip, gently pick put the roll and place a few inches away from the short edge of the next strip. Continue rolling the second strip around the first wheel. Repeat with the 3rd strip until you have a giant chocolate caramel pinwheel. Place the wheel in the freezer for 4 hours, or overnight or for up to a week.
• For the Eggnog Cheesecake:.
• Preheat oven to 325 degrees.
• Cut a round of parchment to fit the bottom of an 8 inch spring form pan, if you do not have a spring form pan, you can use an 8 inch cake pan. Lightly spray the pan with nonstick spray and place the round of parchment in the bottom. Wrap the exterior bottom and sides of the pan with aluminum foil.
• In a KitchenAid mixer fitted with a paddle attachment, beat the cream cheese, crème fraiche and sugar until smooth. Add the eggs one at a time on medium low speed, scraping the bowl after each addition. Stir in the vanilla, whisky, nutmeg and salt. You want the batter to be smooth but not overbeaten. Scrape the batter into the prepared pan.
• Place the pan in a larger baking dish and pour in hot water until it comes half way up the sides of the cheesecake pan.
• Bake for 30 to 45 minutes until the center is still slightly giggly. Do not overbake or the cheesecake will be grainy.
• Let cool, refrigerate until ready to assemble.
• For the Toffee Pecan Pie:.
• Line a 9 inch pie plate with the crust and chill until the filling is ready.
• Preheat oven to 400.
• In a small heavy bottom sauce pan, cook the butter until it foams and starts to brown, remove from the heat. In a medium bowl, whisk together the sugar, flour and eggs until smooth. Add the corn syrup and then slowly stream the butter while whisking, if you do this too fast it will curdle the eggs. Whisk in the vanilla extract and salt. Evenly spread the pecans and heath bar pieces in the bottom of the prepared pie shell. Pour the filling over, the pecans will rise to the top. Bake at 400 degrees for 20 minutes. Drop the temperature to 325 and bake for another 20 to 30 minutes until the pie is browned and the center is only slightly giggly. Remove from the oven and let cool.
• Assembly:.
• Remove the reserved frosting from the fridge. Transfer to the bowl of a KitchenAid mixer fitted with the whisk attachment. Whisk the frosting on medium high speed. The frosting will look "broken" for a bit, but will come together once it whisks for a while and comes to room temperature. Once the frosting is smooth, add the cocoa powder and beat until fluffy.
• Using a sharp knife, cut the side crusts off the toffee pecan pie. Remove the chocolate caramel roll from the freezer. Using a sharp knife run under hot water, trim off one end of the roll, exposing a beautiful cross section of the swirl.
• On an 8 inch cake board or serving plate place a small dollop of frosting to secure the pie. Place the trimmed, chilled pie on top of the frosting dollop. Spread a thin layer of frosting on top of the pie. Place the cheesecake on top and coat with another thin layer of frosting. Place the roll on top with the cut side facing up, you may have to fill in the bottom side of the roll with extra frosting so there are not air gaps.
• Spread the remaining frosting around the sides of the cake. Using a cake comb or the edge of a serrated knife, texturize the sides of the log to give a bark effect. Press the chopped heath bar around the bottom edge of the cake to mask any imperfections at the base of the Log. Refrigerate until ready to serve.

EASY PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
• Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
• Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.