Pecan Pie Ginger Cheesecake Recipes

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PECAN PIE GINGER CHEESECAKE



Pecan Pie Ginger Cheesecake image

A pecan pie mixture tops a cheesecake layer studded with nuggets of crystallized ginger, and it's all baked in a flaky pie crust. This combo takes dessert to new heights!!

Provided by Chef mariajane

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

1 unbaked pie shell (9-inch)
1 (8 ounce) package cream cheese, softened
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1 egg
1/4 cup chrystallized ginger, finely chopped
2 tablespoons all-purpose flour
1/4 cup butter, melted
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
2 cups pecans (halves or pieces)

Steps:

  • Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
  • In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
  • In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
  • Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.

Nutrition Facts : Calories 408.1, Fat 29.8, SaturatedFat 9.4, Cholesterol 83.8, Sodium 184.6, Carbohydrate 31.9, Fiber 2.5, Sugar 20.5, Protein 5.9

PECAN-PIE CHEESECAKE



Pecan-Pie Cheesecake image

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

Provided by Food Network Kitchen

Categories     dessert

Time 12h10m

Yield 10 to 12 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 chocolate graham crackers (about 1 sleeve)
2 tablespoons sugar
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups sugar
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
Topping:
1 cup pecans
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup sugar

Steps:

  • For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
  • Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
  • Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
  • To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
  • To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

PECAN PIE CHEESECAKE



Pecan Pie Cheesecake image

I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it.

Provided by Dessertcher

Categories     Cheesecake

Time 21h30m

Yield 1 cheesecake, 12-16 serving(s)

Number Of Ingredients 15

1 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup melted butter
1 cup sugar
2/3 cup dark corn syrup
1/3 cup melted butter
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
24 ounces cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
2/3 cup whipping cream
1 teaspoon vanilla extract

Steps:

  • Crust.
  • Preheat oven to 350°.
  • Combine wafer crumbs and brown sugar.
  • Stir in melted butter.
  • Press into bottom and up sides of a 9″ springform pan.
  • Bake for 6 minutes.
  • Set aside to cool.
  • Pecan Filling.
  • Combine all ingredients in a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  • Pour into crust and set aside.
  • Cheesecake Filling.
  • Reduce oven to 325°.
  • With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
  • Add brown sugar and flour and beat until fluffy.
  • Add eggs one at a time, beating well after each one.
  • Stir in cream and vanilla.
  • Pour over pecan filling.
  • Bake for 1 hour.
  • Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
  • Let cool.
  • Chill for at least 4 hours before serving.

Nutrition Facts : Calories 848.1, Fat 53.6, SaturatedFat 25.2, Cholesterol 213.3, Sodium 420.7, Carbohydrate 86.1, Fiber 2, Sugar 48.9, Protein 10.6

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  • In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.
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