Ztejas Bourbon Pecan Cheesecake Recipes

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Z'TEJAS BOURBON PECAN CHEESECAKE

Steps:

• Crust:.
• Combine ingredients and mix thoroughly.
• Press into the bottom of a 10 inch spring form pan.
• Bake at 350 degrees for approx 10 minutes or until crust sets.
• Allow to cool before adding cheese mixture.
• With an electric mixer, beat cream cheese and corn starch until smooth.
• Slowly add eggs, sugar and cream.
• Mix until ingredients are well incorporated.
• Fold in pumpkin and bourbon or vanilla.
• Cheesecake:.
• Pour cheese mix into pan.
• Bake in a 300 degree oven until just set.
• Allow to cool at room temperature
• Place in refrigerator to finish cooling.
• Cut with knife dipped in hot water.
• Serve with your favorite garnishes.

BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
• Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
• Make topping:
• In a bowl stir together sour cream, brown sugar, and vanilla.
• Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
• Serve cake with sauce.

BOURBON CHEESECAKE PECAN PIE

Steps:

• 1. In a bowl, cream 3/4 c sugar and cream cheese until smooth. Beat in 1 egg and 1 tsp vanilla.
• 2. Spread into a deep dish pie shell.
• 3. Mix 1 c sugar, melted butter, add 2 eggs, Karo syrup, bourbon, and remaining 2 tsp vanilla extract. Then set aside.
• 4. Place chopped nuts on the cream cheese mix.
• 5. Pour Karo syrup mix on top.
• 6. Cook in 375 oven for 45 to 55 mins until firm in the middle. Let cool completely to set.