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.

NO BAKE CHOCOLATE PECAN CHEESECAKE

Steps:

• Crust: Combine crumbs, pecans, sugar and butter .
• With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan.
• Bake in 325 oven for 8 minutes.
• Cool.
• Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth.
• Beat in egg yolks and vanilla, mixing well.
• Blend in melted chocolate. In another bowl, beat egg whites to soft peaks.
• Add remaining sugar and beat until stiff peaks form.
• Fold egg whites and whipped cream into chocolate mixture. Stir until well blended.
• Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil.
• Freeze cheesecake for 3 hours or until firm.
• When frozen solid, remove from freezer 30 minutes before serving.

APPLE PECAN CHEESECAKE

Steps:

• Preheat oven to 325ºF.
• Line a 13x9-inch baking pan with foil, with the ends of the foil extending over the sides of the pan.
• Mix the graham cracker crumbs, butter, and 2 Tbs brown sugar in a medium bowl.
• Press mixture firmly onto the bottom of the baking pan.
• Beat cream cheese, 1 cup brown sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended.
• Add sour cream and mix well.
• Add eggs ones at a time, mixing on low speed after each addition just until blended.
• Pour over crust.
• Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon together in another bowl.
• Spoon evenly over the cheesecake batter.
• Bake for 55 min or until the center is almost set.
• Cool on a wire rack, for 30 minute.
• Refrigerate 4 hours or overnight.
• Let stand at room temperature for 30 min before serving.
• Lift cheesecake from pan, using the foil handles.
• Cut into 16 pieces.
• Store left over cheesecake in the refrigerator.

Z'TEJAS MACARONI AND CHICKEN

Steps:

• Macaroni and Cheese Sauce:.
• Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
• Add garlic, blue cheese and chipotle.
• Melt for approximately 5 minutes.
• Elbow Macaroni Blanched:.
• Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
• Boil water for three minutes then add macaroni and stir every minute from bottom.
• Cook for 10-12 minutes or until al dente.
• Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
• Z'Tejas Macaroni and Chicken:.
• Salt and pepper chicken breast and place butter down on skillet.
• Place marinated chicken skin side down and place in large cast iron skillet on top.
• Sear for approximately 4 minutes till crispy.
• Turn over on grill and cook till done then turn on skin side down for approximately one minute.
• Before slicing, removing cartilage and slice in 6 pieces.
• Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
• Heat up till cheese melts approximately 1-2 minutes.
• Add macaroni to sauce.
• Top with jack and cheddar cheese mix.
• Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
• Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.

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.