Pecan Pie Cheesecake

Pecan Pie Cheesecake

I was trying to figure out what to take to work for our Day-Before-Thanksgiving "party". I guess when it comes down to needing something baked, I'm the one to bring it. I don't mind at all. I love baking!

So, I was searching online trying to find something interesting. I decided on a cheesecake. I've made a few lately and I'm determined to conquer the world of cheesecakes! They're so good! The question was, what kind to make? Pumpkin? Regular with fruit? Peanut butter? Too many to choose from! Then I found it...Pecan Pie Cheesecake!! Hello??? Putting pecan pie filling on top of a vanilla wafer crust, then cheesecake on top of it all? Oh, hello bigger butt!!! I can feel you expanding already! Challenge, on!

I have to say, it really wasn't difficult to make. Just a little time consuming. The end result? Delicious!! Very rich, but delicious!

Pecan Pie Cheesecake

Crust

1¾ cups vanilla wafer crumbs

¼ cup firmly packed brown sugar

1/3 cup butter, melted

Preheat oven to 350º. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of 9" springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling

1 cup sugar

2/3 cup dark corn syrup

1/3 cup butter, melted

2 eggs

1½ cups chopped pecans

1 teaspoon vanilla extract

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling

3 (8oz) packages cream cheese, softened

1 ¼ cups firmly packed brown sugar

2 Tablespoons all-purpose flour

4 eggs

2/3 cup heavy whipping cream

1 teaspoon vanilla extract

Reduce oven to 325º. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

*Recipe found at http://www.bakeorbreak.com/

Turtle Cheesecake

Turtle Cheesecake

Servings: 12

I have decided to master the cheesecake. I think I did it with this one! It turned out so good! Yes, I may have added more chocolate chips and pecans on top than what it called for, but how on earth could that be a bad thing? :)

I found the recipe at http://www.allrecipes.com but I made a few adjustments:

-I used chocolate animal crackers for the crust

-I used caramel ice cream topping instead of the caramels and evaporated milk.

-I also used the mini chocolate chips instead of the regular ones.

-Instead of melting chocolate and adding it to the batter, I just sprinkled chocolate chips on top of the caramel topped crust with the layer of nuts. (I hope that makes sense. Let me know if it doesn't!)

-Finally, I added more caramel on top of the final cake and loaded the top with more nuts and chocolate chips!

Here's the original recipe that I found. I'm sure it would be good following the recipe as is.

2 cups vanilla wafer crumbs

6 Tablespoons unsalted butter

14 ounces individually wrapped caramels, unwrapped

1 (5 ounce) can evaporated milk

1 cup chopped pecans

3 (8 ounce) packages cream cheese

½ cup white sugar

1 ½ teaspoons vanilla extract

2 eggs

½ cup semisweet chocolate chips

1. Preheat oven to 350°F. Butter one 9-inch springform pan.

2. Toast the pecans at 350°F for 6 minutes. Remove pecans and set aside. Leave oven at 350°F. In a small saucepan, melt the unsalted butter.

3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool.

4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

6. Bake at 350°F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Frozen Mini Cinnamon Coffee Cheesecakes

Frozen Mini Cinnamon Coffee Cheesecakes

While on a quest to eating better, I've had fun trying new recipes. The challenge is satisfying Anthony's sweet tooth. The man has to have a dessert every night...and during the day...haha!

I found this recipe on the Weight Watchers website. They're made with Splenda and surprisingly, they're pretty good! So good, Anthony ate two of them the first time I made them. I've made them twice and they've been a hit both times. The second time I made them, I didn't quite put the full amount of Splenda it calls for. Also, in half the mix I added cocoa powder to make them chocolaty. The chocolate ones were topped with half of a maraschino cherry and the regular ones were topped with pineapple tidbits. I'm not a fan of raspberries so I picked something else. Yum!

Frozen Mini Cinnamon Coffee Cheesecakes

Weight Watcher Points Value: 2

Servings: 12

Level of Difficulty: Easy

Preparation Time: 15 Minutes

Total Time: 3 Hours 15 Minutes

Ingredients:

12 Ginger Snaps

2 Tablespoons Decaffeinated Instant Coffee granules

1 Tablespoon Water

½ Cup Splenda No Calorie Sweetener, Granulated

1 (8 ounce) package Light Cream Cheese Spread

1 teaspoon vanilla

¼ teaspoon ground cinnamon

1 ½ cups Lite Cool Whip Whipped Topping

1 cup fresh raspberries

Instructions:

1. Line 12 muffin cups with paper muffin liners. Place one cookie in bottom of each muffin cup. Set aside.

2. Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda, cream cheese, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.

3. Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

4. Remove from freezer about 10 minutes before serving to soften slightly. Yields one mini cheesecake per serving.

**I can't wait to try making them with pumpkin puree and adding pumpkin pie spice and nutmeg with the cinnamon instead of the coffee!