Coconut Pecan Topped Cherry Cheesecake Bars
This dessert is easy to make its only negative is I think it takes longer to make than to eat.
Amazing Maple Pecan Pie Cheesecake Recipe | Perfect for Thanksgiving & Fall!
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The most delicious cheesecake for fall and Thanksgiving! This Maple Pecan Pie Cheesecake is inspired by my favorite Maple Pecan Pie! I love this creamy cheesecake with crunchy pecans bits, a pecan graham cracker crust and a caramel pecan topping! I'm using my Homemade Caramel Sauce for the topping! The cheesecake is sweetened with maple syrup and brown sugar! Plus, an easy maple whipped cream for serving! This pecan pie is a must for fall!
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Maple Pecan Pie Recipe:
Homemade Caramel Sauce:
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Contents of this video:
00:00 Introduction
00:47 Pecan Graham Cracker Crust
02:06 Pecan Cheesecake Batter
04:10 Baking the Cheesecake
05:29 Caramel Pecan Topping
06:42 Maple Whipped Cream
07:09 Serving the Cheesecake
07:44 Taste Test
#pecanpie #cheesecake #maplesyrup #Thanksgiving #fall #baking #TatyanasEverydayFood
How to make Blueberry/Cherry Cheese Cake with Pecan Crust
Blueberry/Cherry Cheese Cake with Pecan Crust
Ingredients:
1 cup butter
2 cups flour
1 cup pecans
2 8 ounces cream cheese
2 8 ounces whipped cream
Powdered sugar
Cherry Pie- Priesters Pecan Crust | Cooking With Brenda Gantt 2023
Cooking with Brenda Gantt, Andalusia, Alabama.
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Cherry Pie- Priesters Pecan Crust | Cooking With Brenda Gantt 2023
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Decadent Turtle Cheesecake Recipe
Rich and creamy, this Turtle Cheesecake is a showstopping dessert that is perfect all year round. Filled with caramel, chocolate, and pecans over a chocolate cookie crust, this cheesecake has it all! It’s sure to be a huge hit, and everyone will want you to make it again.
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The Best Cherry Bourbon Pecan Pie | Cook with Curtis Stone | Coles
Curtis Stone puts his twist on a classic pecan pie thanks to the addition of cherries and bourbon whiskey. It makes for a decadent adults-only dessert you'll fall in love with. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Cherry Bourbon Pecan Pie
Serves 8 Prep 30 mins (+ cooling, 15 mins freezing & 30 mins chilling time) Cooking 1 hour 20 mins
1/4 cup (60g) unsalted butter
3/4 cup (245g) caster sugar
3/4 cup (245g) golden syrup
1 tbs bourbon whiskey or
orange juice
2 tsp pure vanilla extract
1/4 tsp salt
3 extra-large Coles Australian Free Range Eggs, at room temperature
1 1/2 cups (150g) pecans, coarsely chopped
1 1/4 cups (155g) cherries, pitted, halved
1 cup (250ml) thickened cream, whipped to soft peaks
1/2 cup (60g) cherries, extra
Pastry
1 3/4 cups (260g) plain flour
1 tbs caster sugar
3/4 tsp salt
170g chilled unsalted butter, chopped
1/3 cup (80ml) iced water
1 extra-large Coles Australian Free Range Egg, lightly whisked
1. To make the pastry, in a food processor, add the flour, sugar and salt and pulse to combine. Add the butter and pulse about 10 times or until butter is in pea-size pieces. Gradually add the iced water and pulse until moist clumps form, adding more water if necessary.
2. Gather the dough into a disc. Cover with plastic wrap and place in the fridge for at least 30 mins or up to 1 day.
3. Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Roll out the dough on a lightly floured surface to a 34cm-diameter disc. Transfer to a 22cm-diameter pie dish and lightly press the pastry into the base and side of the dish. Trim the edge, leaving about 2.5cm overhang. Fold overhang under itself and use a fork to crimp the edge. Place in the freezer for 15 mins or until the pastry is very firm.
4. Lightly brush the edge of the pie crust with egg. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 mins or until the edge is golden. Remove pastry weights or rice and baking paper.
5. In a small saucepan, add the butter and cook, stirring, over medium-low heat for 2 mins or until butter is light golden. Add sugar, golden syrup, bourbon, vanilla and salt and whisk for 30 secs. Place the eggs in a large heatproof bowl. Gradually add the butter mixture and whisk to combine. Spread pecans over the base of the pie crust and top with cherries. Pour the butter mixture over pecans and cherries.
6. Bake the pie for 10 mins. Reduce oven temperature to 175°C (155°C fan-forced) and bake for a further 50 mins or until edges are set and the centre still wobbles slightly. Transfer the pie to a wire rack to cool completely.
7. Cut the pie into wedges and top with whipped cream and extra cherries to serve.
Make ahead
The dough can be made up to 1 day ahead, covered and refrigerated.
Alternatively, it can be frozen for up to 1 month.
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