New Orleans- Pecan Cheesecake
From minitindel 15 years agoIngredients
- Crust.............. shopping list
- 1 1/4 - cup pecan cookie crumbs shopping list
- 1/4- cup unsalted butter, melted shopping list
- ********************************** shopping list
- filling.............. shopping list
- 4- packages of cream cheese softened shopping list
- 1/2- cup all-purpose flour shopping list
- 3/4- cup pure can syrup ( if you cant get this use 1/2 cup light fancy molasses) shopping list
- 4- eggs shopping list
- 1- cup pecans toasted and chopped shopping list
- 2- teaspoon rum shopping list
- 1- teaspoon freshly squeezed lemon juice shopping list
- caramel topping ( ice cream type) shopping list
- decorate with pecans halves toasted and drizzle caramel sauce and or whipped topping shopping list
How to make it
- Crust............
- preheat oven to 350 degrees f.
- in a bowl, combine cookie crumbs and butter, mix and press enenly into the bottom of a 9 inch ungreased springform pan ........and freeze
- filling ...........
- in a mixer bowl fitted with a paddle attachment beat cream cheese, flour, cane syrup until very smooth for 2 minutes.......
- add eggs , one at a time, beating after each addition
- fold in pecans , rum extract and lemon juice by hand..........
- pour over frozen crust , smoothing out to sides of pan
- bake in preheated oven until top is light brown and center has a slight jiggle to it , 45- to 55 minutes......
- let cool in pan on a wire rack for 2 hours .....
- cover with plastic wrap and refrigerate for at least 6 hours before serving and decorating .............
- before serving you can pipe whipped topping on top of cake and place some pecans and drizzle caramel sauce .and serve........
- serves 10 - 12
The Rating
Reviewed by 9 people-
Yum, Yum, Yum, Yum, Yum.....greatness here my friend and a very high 5.
chefmeow in Garland loved it -
Love cheesecakes and this one sounds so luscious! High 5!
juels in Clayton loved it -
always on the look out for a good cheesecake!
midgelet in Whereabouts loved it
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