Recipe Talk

CARAMEL PECAN CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stick butter -- melted
2 c Graham cracker crumbs
2 tb Sugar
2 8 oz. packag cream cheese
1/2 c Sugar
1/2 ts Vanilla
2 Egg
20 Caramel candy
2 tb Milk
1/2 c Pecans -- chopped

Mix together butter, crumbs and 2 T. sugar. Pat in
bottom of springform pan. Melt caramels and milk
together. Stir in pecans and spread over crust. Beat
well cream cheese, sugar, vanilla and eggs. Pour over
caramel. Bake at 3500 for 40 minutes. Cool and
refrigerate for 3 hours.

Recipe By :



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CHOCOLATE CARAMEL PECAN CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BASE-----
2 c Vanilla wafer crumbs
6 T Margarine, melted
-----BODY-----
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 t Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces,

BASE: Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350, 10 minutes.
BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth. Pour over crust. Top with
pecans. Combine cream cheese, sugar and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate; pour over
pecans. Bake at 350, 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and
additional finely chopped pecans, if desired.



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LINDY'S FAMOUS CHEESECAKE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Flour -- cubed
1/4 c Sugar
1 t Grated lemon peel
1/2 ts Vanilla
1 Egg yolk
1/4 c Butter -- softened
Filling:
5 8 oz cream cheese - softened
1 3/4 c Sugar
3 tb Flour
1 1/2 ts Grated lemon peel
1 1/2 ts Grated orange peel
1/4 ts Vanilla
5 Eggs
2 Egg yolks
1/4 c Heavy cream
Frozen strawberries --
Thawed

In medium bowl, combine flour, sugar, lemon peel and
vanilla. Make well in center; add egg yolk and butter.
Mix with fingertips until dough cleans side of bowl.
Form into a ball and wrap in waxed paper. Refrigerate
for one hour.

Preheat oven to 400F. Grease the bottom and side of a
9" springform pan. Remove the side from the pan. Roll
one third of dough on bottom of springform pan; trim
edge of dough. Bake 8 - 10 mins, or until golden.

Meanwhile, divide dough into 3 parts. Roll each part
into a 2 1/2" strip, 10" long. Put together springform
pan, with the baked crust on the bottom. Fit dough
strips to side of pan, joining ends to line inside
completely. Trim dough so it comes only 3/4 of the way
up side of pan. Refrigerate until ready to fill.

Preheat oven to 500F. Make Filling: In a large bowl of
electric mixer, combine cheese, sugar, flour, lemon
and orange peel, and vanilla. Beat at high speed, just
to blend. Beat in eggs and egg yolks, one at a time.
Add cream, beating just until well combined. Pour
mixture into springform pan. Bake 10 mins. Reduce
temperature to 250F and bake 1 hour longer.

Let cheesecake cool in wire rack. Glaze top with
strawberries. Refrigerate 3 hours or overnight. To
serve, loosen pastry from side of pan with spatula.
Remove side of springform pan. Cut cheesecake into
wedges.

And, boy, is it good,
Squeaks

From OddlyEnuff@aol.com Thu Jun 13 05:39:37 1996

Recipe By : McCall's New Cookbook

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Triple Chocolate Cheesecake

Recipe By : McCall's May 1997
Serving Size : 24 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
3 tablespoons unsalted butter -- melted
1 1/4 cups chocolate wafer cookies -- crushed fine
butter -- for greasing pan
FILLING
32 ounces cream cheese -- softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate -- melted and cooled
4 ounces white chocolate -- melted and cooled
4 ounces bitter chocolate or semisweet chocolate --
cooled
CHOCOLATE GLAZE
1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate, -

GARNISH
sliced almonds -- toasted

Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press
over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool
on rack. With unmelted butter, grease pan sides. Wrap outside of pan
with heavy-duty foil; refrigerate. Reduce oven to 325F.

Filling: In large bowl with electric mixer on medium-high speed, beat cream
cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth.
With mixer on medium speed, beat in eggs, 1 at a time, just until
incorporated. Beat in cream. Divide batter evenly among 3 medium bowls
(about 2 1/2 cups each) Stir melted milk chocolate into one bowl, white
chocolate into next, and bittersweet chocolate into last.. Pour milk
chocolate batter into prepared crust in even layer. Pour and spread white
chocolate batter over milk chocolate layer; don't let batters run together.
Top with bittersweet chocolate layer, carefully spreading evenly. Set
springform pan in center of a large roasting pan: place on oven rack. Pour
boiling water into roasting pan to reach halfway up springform pan. Bake 2
hours or until set. Turn off oven; let stand in oven 1 hour. Transfer
springform pan to rack; let cool completely. Remove foil. Cover;
refrigeratee at least 8 hours or overnight. Glaze: In saucepan, heat cream
to a gentle boil. Place chocolate in bowl, add cream. Let stand 1 minute;
whisk until smooth. Pour over top of cheesecake; spread to edges. Chill
15 minutes or until set. Run thin-bladed knife around edge of pan;
carefully remove pan side. Transfer cake to serving plate. Let stand at
room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice
almonds, if desired. Slice cake with large knife; between slices. wipe
blade clean and dip blade in warm water.

YIELD: 24 servings

Caramel-Topped Pecan Cheesecake

9 whole HONEY MAID Honey Grahams, finely crushed

1/4 cup granulated sugar

1/3 cup margarine or butter, melted

1 cup PLANTERS Pecan Halves, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup firmly packed light brown sugar

2 tsp. vanilla

2 eggs

1/4 cup KRAFT Caramel Topping

PREHEAT oven to 350degreesF. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.

REDUCE oven temperature to 325degreesF. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.

BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.

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Caramel-Pecan Cheesecake Bars

1-1/2 cups NABISCO Graham Cracker Crumbs

1 cup coarsely chopped PLANTERS Pecans, divided

2 Tbsp. granulated sugar

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup firmly packed brown sugar

2 Tbsp. flour

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 Tbsp. vanilla

3 eggs

1 bag (14 oz.) KRAFT Caramels, divided

Preheat oven to 350degreesF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.

Beat cream cheese, brown sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels and 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.

Bake 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate at least 4 hours or overnight.

Place remaining caramels and additional 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until set. Remove dessert from pan using foil handles; cut into 32 bars to serve. Store leftover bars in refrigerator.

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Planters Perfect Pecan Pie

3 each eggs

1 cup light corn syrup

1 cup sugar

2 tablespoon margarine

1/8 teaspoon salt

1 teaspoon vanilla

1 cup pecan halves, chopped

1 each 9 unbaked pie shell

IN A MEDIUM BOWL, BEAT EGGS SLIGHTLY, STIR IN CORN SYRUP, MARGARINE, VANILLA AND SALT. STIR IN PECAN HALVES. POUR INTO PIE SHELL. THEN: BAKE AT 3500F. FOR 25 TO 30 MINUTES MORE OR UNTIL CRUST IS GOLDEN

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Almond Crunch Pumpkin Cheesecake

Recipe By : Planters
Serving Size : 12 Preparation Time :0:00
Categories : **Posted To Recipelu Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups graham cracker crumbs
1 cup sugar -- divided
1/4 cup sliced almonds -- chopped
5 tablespoons margarine -- melted
3 packages cream cheese -- softened (8-ounce)
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice
***ALMOND CRUNCH TOPPING***
3 tablespoons margarine
1/4 cup light brown sugar -- firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin
e; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In
large bowl, with electric mixer at medium speed, beat cream cheese and remaini
ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po
ur into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open d
oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top
ping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or unt
il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping:
In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic
ed Almonds and flaked coconut. ]]]

SOURCE: Planters Nuts Recipes