Time 1h25m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
Time 1h55m Yield 12-14 servings. Number Of Ingredients 18 Steps:
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. 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. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.
Time 55m Yield 16 servings. Number Of Ingredients 13 Steps:
Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.
Time 1h5m Yield 12-16 servings. Number Of Ingredients 11 Steps:
Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.
Time 3h35m Yield 36 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine crumbs and butter; press onto bottom of 9 inch spring form pan. Melt caramels with milk in saucepan on low, stirring until smooth. Stir in pecans, pour over crust. Beat cream cheese, sugar and vanilla on medium until well blended. Add eggs, one at a time; mix just until blended. Pour batter over caramel mixture. Bake at 350f degrees for 45 to 50 minutes or until centre is almost set. Cool completely. Chill 4 hours or overnight. If desired, drizzle with caramel sauce and top with a few pecans.
Time 1h45m Yield 16 serving(s) Number Of Ingredients 21 Steps:
PREPARE THE CRUST:: Preheat the oven to 375°F. Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil. In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool. Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan. PREPARE THE FILLING:. In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight. Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce. *The cheesecake can be refrigerated for up to 5 days. PREPARE THE CARAMEL SAUCE:. In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Transfer the caramel sauce to a pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours. **The caramel can be refrigerated for up to 1 week. Whisk to combine before serving.
Time 2h20m Yield 12 serving(s) Number Of Ingredients 15 Steps:
———-Crust———-. In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly. Stir in butter. Press in bottom of ungreased 10 in. springform pan. Chill 30 minutes. ——-Filling————-. In a bixing bowl, beat cream cheese and sugar until smooth. Beat in flour. Add eggs, on low just till combined. Stir in sour cream, milk& vanilla. Pour into crust. Bake 325 degrees for 75-80 min til center is almost set. Cool 10 min. Carefully run knife around edge to loosen; cool 1 1/2 hours. Chill. ———-Topping———-. Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown. Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden). Cook and stir until sugar is completely melted. Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees. Remove from the heat; stir in butter and vanilla, add nuts. Cool to room temperature. Spread topping evenly over cheesecake (do not scrape sides of pan). Chill overnight. Remove sides of pan before serving. Store in the refrigerator. NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS! Do not substitute. Use real butter.
Time 1h25m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan. Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside. Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture. Bake at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired. To make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted. Note: Commercial caramel ice-cream topping may be substituted for caramel topping. Once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.
Time 6h10m Yield 16 servings Number Of Ingredients 10 Steps:
Heat oven to 325°F. Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. Let stand for 20 minutes then drain. Melt the butter or margarine. Combine cookie crumbs, 1/4 cup of the white sugar, and the melted butter or margarine. Press the cookie crumb mixture into the bottom of one 9 inch springform pan. Set aside 1 cup of the raisins for the topping. Sprinkle the remaining raisins evenly over the crust. In a large bowl beat the cream cheese until light. Gradually beat in the remaining 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream cheese mixture over raisins and crust. Bake at 325 degrees F (165 degrees C) for 55 minutes. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover and refrigerate for 4 hours or overnight. To serve, combine remaining raisins and caramel or butterscotch topping. Spread over the top of the cake. Makes 12 servings.
Time 9h40m Yield 16-24 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 350°F. Crust: mix graham cracker crumbs, butter, sugar, and pecans; press into bottom & sides of 9" springform pan. Bake 8 minutes; set aside. Set oven to 450°F. Filling: Beat cream cheese, sugar, vanilla, & flour until well blended on medium speed. Add yolks one at a time, mix well after each yolk. Beat egg whites until stiff; fold into batter. Remove about 1/3 of the batter and set aside. Mix caramel into remaining batter. Pour batter into crust. Sprinkle chopped pecans over top. Carefully spread reserved batter over pecans. Bake at 450°F for 7 minutes. Reduce oven temperature to 325°F and bake for 50 minutes. Turn off oven, open oven door slightly, and let cheesecake sit in oven for 45 minutes. Remove from oven, let cool for 1-2 hours on a wire rack. Chill for 4-6 hours. TOPPING: Mix sour cream, sugar, and caramel topping; spread on cheesecake. Bake at 350°F for 15 minutes. Chill while you prepare the Praline Glaze. PRALINE GLAZE: Mix sugar, butter, and milk. Cook until mixture just passes soft ball stage (240 degrees) and forms a ball in a cup of cold water. Remove from heat. Add pecans. Stir until all pecans are well coated. Remove pecans from sauce, letting syrup drippings fall back into pot; place on wax paper to cool. Immediately pour syrup over top of chilled cheesecake. Arrange pecan halves on top.
