Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake Recipes

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.

PECAN CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Combine first 3 ingredients and press into a 10" springform pan.
• Set aside.
• Beat cream cheese until light and fluffy.
• Gradually add brown sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla and 1 cup chopped pecans.
• Spoon mixture into springform.
• Bake at 325 degrees for one hour.
• Turn oven off and leave in oven for 30 minutes.
• Ajar oven door and leave in oven another 30 minutes.
• Cool at room temperature then refrigerate overnight.
• Top with whipped cream then sprinkle ground pecans on top.

BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE

Steps:

• For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
• For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
• Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
• Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
• For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
• Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
• Keep refrigerated.
• NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
• To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

MAPLE PECAN CHEESECAKE EH!

Steps:

• Vanilla Cookie Crust.
• In a small bowl, stir the crushed cookies and melted butter till well combined.
• Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
• Put aside until needed.
• Maple Pecan Filling.
• In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
• Using an electric mixer, beat until smooth.
• Add eggs and yolk, one at a time, mixing well.
• Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
• Bake in a 350 degree oven for 15 minutes.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake 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 and return the cake to the oven for an additional hour.
• Chill the cake, in the fridge, uncovered, overnight.
• Serve with whipped cream garnished with a sprinkling of ground pecans.