Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake Recipes

BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE

Steps:

• For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
• For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
• Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
• Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
• For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
• Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
• Keep refrigerated.
• NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
• To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

OOWEY GOOEY BUTTER COOKIES

Steps:

• In a large bowl of electric mixer, beat together butter, vanilla, egg and cream cheese until light and fluffy.
• Add cake mix; beat until well blended ( It will be very stiff).
• Cover dough and chill 30 minutes.
• Preheat oven to 350 degrees. Shape dough into 1 inch balls; roll in powdered sugar. Place about 1 1/2 inches apart on a lightly greased cookie sheet, or you may use parchment paper. With the parchment paper they will not spread as much. Bake 12 minutes, DO NOT let cookies brown!
• Let cookies cool and then sift additional powdered sugar over them.

PEACH PECAN CHEESECAKE

Steps:

• Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time, beating well after each addition.
• Beat in the peach schnapps, whipping cream, and vanilla extract.
• Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes; decrease oven temperature to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off, return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.

BLUE OWL WHITE CHILI

Steps:

• Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.

MAPLE PECAN CHEESECAKE EH!

Steps:

• Vanilla Cookie Crust.
• In a small bowl, stir the crushed cookies and melted butter till well combined.
• Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
• Put aside until needed.
• Maple Pecan Filling.
• In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
• Using an electric mixer, beat until smooth.
• Add eggs and yolk, one at a time, mixing well.
• Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
• Bake in a 350 degree oven for 15 minutes.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
• Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional hour.
• Chill the cake, in the fridge, uncovered, overnight.
• Serve with whipped cream garnished with a sprinkling of ground pecans.