Categorized | Recipes

Friday’s Recipes: Cheescake with Cherry Craisins & Caramel Pecan Pie 11.16.2012

Posted on 16 November 2012 by KWBG

Cheesecake with Cherry Craisins and Chocolate by CK
CRUST: 1 1/4 c graham cracker crumbs
1/3 c butter, melted
CAKE: (4) 8 oz pkgs cream cheese, softened
1 1/2 c sugar
4 eggs
1 egg yolk
1/3 c sour cream
2 T whipping cream
1 T real vanilla extract
1/2 c Cherry Juice Infused Dried Cranberries
1/2 c mini chocolate chips
Sauce: 3 c frozen mixed berries
1/2 c Cherry Cranberry Juice Drink
1/4 c sugar
1 T freshly squeezed lemon juice
Heat oven to 325 ºF.CRUST: Combine graham cracker crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch spring form pan. Press crumbs on bottom in even layer. Using heavy duty foil, wrap bottom of cheesecake pan with foil up to top of pan. Bottom and sides should be covered. Set aside. FILLING: Using an electric mixer, beat cream cheese until soft. Add sugar; beat until well mixed. Add eggs and egg yolk, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. Add sour cream, whipping cream, and vanilla; mix well. Fold in Craisins and chocolate chips. Pour into prepared spring form pan. Carefully place wrapped spring form pan into large roasting pan. Add hot water to reach halfway up spring form pan, being careful not to get water into cheesecake. Place roasting pan into oven. Bake 50 to 60 minutes, or until sides of cheesecake are set and center is almost set. Do not over bake or cheesecake will crack. Turn off oven. Prop open door with a wooden spoon. Leave cheesecake in oven for one hour. Remove from oven and place in refrigerator for 6 to 24 hours, until completely cooled. Carefully run knife around rim of pan to loosen cheesecake. Remove sides of pan. SAUCE: Add all sauce ingredients to a 2-quart saucepan. Cook over medium heat, stirring occasionally, until sauce is slightly thickened (15 to 18 minutes). Cool. TO SERVE: Place half of sauce on top of cheesecake. Cut cheesecake into pieces, then serve with additional sauce.

 

Caramel Pecan Pie by BDM
In a small, heavy saucepan, combine:
36 candy caramels
¼ c water
¼ c butter, cubed
Cook and stir over low heat until caramels are melted
Remove from heat and set aside
In a small mixing bowl, beat until smooth:
3 eggs
¾ c sugar
1 t vanilla
⅛ t salt
Gradually add caramel mixture
Stir in 1 ⅓ c chopped pecans, toasted
Pour into 9 inch prepared pastry shell. Bake at 350˚ for 35 – 40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

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