New Orleans- Pecan Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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this is a real great tasting cheesecake if you love pecans and cheesecake this is for you....... the cane syrup is what makes this a New Orleans style cheesecake ..... courtesy of the cheesecake bible.... Ingredients:
crust.............. |
1 1/4 - cup pecan cookie crumbs |
1/4- cup unsalted butter, melted |
filling.............. |
4- packages of cream cheese softened |
1/2- cup all-purpose flour |
3/4- cup pure can syrup ( if you cant get this use 1/2 cup light fancy molasses) |
4- eggs |
1- cup pecans toasted and chopped |
2- teaspoon rum |
1- teaspoon freshly squeezed lemon juice |
caramel topping ( ice cream type) |
decorate with pecans halves toasted and drizzle caramel sauce and or whipped topping |
Directions:
1. Crust............
2. preheat oven to 350 degrees f.
3. in a bowl, combine cookie crumbs and butter, mix and press enenly into the bottom of a 9 inch ungreased springform pan ........and freeze
4. filling ...........
5. in a mixer bowl fitted with a paddle attachment beat cream cheese, flour, cane syrup until very smooth for 2 minutes.......
6. add eggs , one at a time, beating after each addition
7. fold in pecans , rum extract and lemon juice by hand..........
8. pour over frozen crust , smoothing out to sides of pan
9. bake in preheated oven until top is light brown and center has a slight jiggle to it , 45- to 55 minutes......
10. let cool in pan on a wire rack for 2 hours .....
11. cover with plastic wrap and refrigerate for at least 6 hours before serving and decorating .............
12. before serving you can pipe whipped topping on top of cake and place some pecans and drizzle caramel sauce .and serve........
13. serves 10 - 12
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