THANKSGIVING CHEESE CAKE
Just in case you want to change up your dessert for the big day – I made this up last night and it’s the bomb!
Candied Pecan and Toffee cheesecake with penuche topping and Ginger snap crust.
4 8oz cream cheese
1 cup sour cream
1 cup sugar
4 large eggs
3 cups chopped pecans
1 stick butter
1 tbs vanilla
8 oz package heath toffee bits
20 ginger snap cookies
1cup brown sugar
T tsp vanilla
1 Cup packed dark brown sugar
1/2 cup butter
1/2 cup 1/2 and half
3 1/2 cups confect sugar
Preheat oven to 350 deg
STEP 1 – CANDY THE PECANS
Melt 1/2 stick butter in a sauce pan melt over med heat Add 1 1/2 cups of chopped pacans – toss to cost Add vanilla and brown sugar – stir until melted and carmelized Spread out on wax paper to cool
STEP 2 – MAKE THE CRUST
In a food processor chop the ginger snaps, and remaining pecans they are fine Melt the remaining half stick of butter, then with processor running add the butter to the pecan mix Press this in the bottom of a reg (its either a 9 – or 10″ spring form pan) cover the bottom and with your fingers press up the side of the pan about an inch to cover the seam of the pan.
Bake in oven for 10 minutes to set up the crust.
STEP 3 – MAKE THE FILLING
I normally allow the cream cheese to get to room temperature – combine that with the eggs, sugar and sour cream – mix with an electric mixture until smooth.
Add the toffee bits and candied pecans and mix again. Add batter to pan with crust and bake at 350 for one hour.
Cake should rise and start to crack slightly on the sides. After done remove from heat and allow to cool to room temp – then refrigerate.
STEP 4 – MAKE THE TOPPING
In a sauce pan – melt the butter.
Add the brown sugar stir in until bubbly, remove from heat stir in 1/2 and 1/2 Allow to cool slightly – Whish in confect sugar until – if it gets a little thick you can add a little bit of hot water to thin out – or just whisk in sugar until you hit the consistency you want… there maybe some left.
Top the cooled cheesecake and allow to set up.
ENJOY!!! HAPPY THANKSGIVING
November 24, 2014 Uncategorized