Cheesecakes

                                                       

Cheesecakes, you can do most anything to them and it all turns into a delicious treat.  In that large King Arthur (flour) order I told you about, is a glass jar of pecan pie filling which I have been thinking about for days.  When I remembered  there would be three or four extra hungry young people at home for a few weeks I thought this pecan cheese cake would fill the bill in the sweet tooth category. My cheesecake recipe came from a long time friend when I taught for her husband  back in the sixties.  I was told not to share it but since it is everywhere on the Internet and not that different after all, I will give it here.(I have discovered you can't trust me with a good recipe; I'm bound to share it.)

The base is simple use either vanilla wafers crushed with added melted butter to make the base or use graham crackers which is typical. Some add xxx sugar to the cookies, butter or crackers, I myself think the base is sweet enough and more of a raft for the good stuff. Press this base in a spring form pan bottom and part way up the sides.

.Next comes the jar of pecan pie filling from King Arthur.  Spread it over the base but not touching the sides of the pan--it's sticky cheesecake filling (8) ounces cream cheese (room temperature)

1 cup sugar
cream these two items together
add 3 room temperature eggs one at a time beating after each addition
1/4 tsp. salt
2 tsps. vanilla
1/2 tsp almond extract (or use any extracts you like to go with pecans)
beat this mixture and brush down the sides of the bowl,,,the mixture should be smooth
After all is combined add the 2 cups of sour cream and stir it in.  Pour the entire mixture over the pecan filling and put the pan to bake in a water bath for around 50 minutes at 350.  Once the baking time is over, shut off the oven but open the oven door and leave the cheesecake sitting in there for an hour.  The top will probably crack any way but the water bath is said to prevent that--actually, I never use the water bath, I just put the pan in the oven and bake the cheesecake period.  I do leave it alone in the oven for an hour after baking.

After it is cooled, I am going to use drizzles of caramel sauce from a jar or bottle over the top.  You can use any pie filling over the top if you want to or any home made sauce but I think with that pecan base it would be one sequin too many.

If you want to bake a straight cheese cake, leave out the pecan pie filling and bake at 375 for 35 minutes but still turn off the oven and open the door and leave the cake for an hour to set.

Isn't this a good idea?

S'mores Dip ~ melted chocolate  and toasty marshmallows bake up in a skillet; scoop up with graham crackers for a perfect party dessert! | FiveHeartHome.com

I've found another delicious Trader Joe's product.  Mandarin orange chicken is in the frozen section and it is $5. a bag which would feed four hungry people with a side of fried rice or noodles.  It is a very easy product to produce and the family raved about it this evening.

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