Southern Pecan Cheesecake Recipes

BUTTER PECAN CHEESECAKE

Steps:

• Prepare the Crust: Heat 1/2 tablespoons of the melted butter in a small skillet over medium; add chopped pecans, and cook, stirring constantly, until toasted, 3 to 4 minutes. Remove from heat, and let cool completely, about 20 minutes. Finely chop toasted pecans.
• While pecans cool, preheat oven to 325°F. Wrap outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil; coat inside (bottom and sides) of pan with cooking spray. Stir together graham cracker crumbs, brown sugar, cooled toasted pecans, and remaining 6 tablespoons melted butter in a medium bowl. Press crumb mixture on bottom and 1-inch up sides of prepared pan. Bake in preheated oven until crust is set and lightly browned, 7 to 8 minutes. Transfer to a wire rack; let cool completely, about 30 minutes.
• Prepare the Filling: Beat cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugars and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating just until incorporated after each addition. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in heavy cream and vanilla on low speed just until combined, about 1 minute. Pour filling over crust in prepared pan (it will be full).
• Place springform pan in a roasting pan. Place roasting pan on oven rack, and carefully pour in boiling water to reach halfway up sides of springform pan. Bake in preheated oven until center is almost set and jiggles slightly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to wire rack; remove aluminum foil. Let cheesecake cool until slightly warm, 1 1/2 to 2 hours.
• Prepare the Topping: Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium. Cook, stirring constantly, until thickened, 2 1/2 to 3 1/2 minutes. Stir in pecan halves and pieces. Remove from heat, and let stand 5 minutes, stirring occasionally.
• Spoon warm topping evenly over slightly warm cheesecake, leaving about a 1/2-inch border around edges. Let stand until pecan mixture is set, about 30 minutes. Coat a piece of foil with cooking spray, and cover cheesecake; chill at least 8 hours or up to 24 hours. Run a knife around outer edge to loosen cheesecake from sides of pan; remove sides of pan.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

SOUTHERN PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 325°.
• Thaw pecan pie according to package directions.
• Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
• Line the outside of a 10-inch springform pan tightly with foil.
• Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
• Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
• Reserve remaining pecan pie wedges for another use.
• Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
• Add sour cream, half-and-half, and vanilla; beat until blended.
• Fold in powdered sugar and flour.
• Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
• Arrange pecan halves evenly around edge.
• Bake at 325° for 50 minutes in a water bath.
• Turn off oven, and let cheesecake stand in oven 1 hour.
• Remove to a wire rack, and let cool completely.
• Chill at least 8 hours or overnight before serving.
• Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
• The foil should keep the water out.