It's been a crazy, laptop-less week here in our house. It's amazing how many little chores I crossed off my to-do list without my favourite electronic distraction. I made it less than a week without replacing it though... it's crazy how 'roughing it' these days means having to go down a flight of stairs to use a desktop computer.
I don't have too many more of these older recipes left kicking around, but who knows, as I get all of my pics transferred over to the new laptop I might find some. This is a cheesecake that I made for last year's Boxing Day Dinner dessert. It was a different cheesecake to me as it used a can of sweetened condensed milk, but it was incredible and very festive. Thinking back if I'd dipped the pecans in chocolate and had some chocolate sauce on the serving plates, it would have been very 'Turtle' like :) The top of this cheesecake wasn't cracked, but I decided to add some of the extra caramel topping as a swirl and it didn't work out how I planned... live and learn!
Pecan Caramel Cheesecake
from Eagle Brand
1 1/2 cups (375 mL) graham crumbs
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce
1 cup (250 mL) chopped pecans
3 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
3 eggs
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce
1 cup (250 mL) chopped pecans
3 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
3 eggs
1 tsp (5 mL) vanilla extract
Combine crumbs with butter. Press onto bottom and halfway up sides of 9" (23 cm) springform pan. Pour caramel sauce over crust and top with pecans. Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust. Bake in preheated 325ºF (160ºC) oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken (Please see The Heather Method of Cheesecake Making for all my tips on baking a perfect cheesecake). Cool and chill at least 4 hours or preferably overnight. Garnish as desired with whole pecans and remaining caramel topping.
What is your favourite cheesecake?
I love all kinds of cheese cake, thou I am on a diet, every time I see one I can't resist to take a small slice =)
ReplyDeleteI'm pretty much always watching what I eat too... but you're right, it's quality over quantity :)
ReplyDeleteI got your email about the erecipes nutritional info too. Someday I will probably start doing this, I do it for my own personal meals from time to time... but right now I just don't have the extra time to fit it in.
I'll be adding this one to my cheesecake repertoire. I can't resist sweetened condensed milk. Hard to pick one favourite, but Eggnog Cheesecake would be near the top of my list.
ReplyDeleteOh... yum! I love drinking rum and eggnog with a candy cane for a stir stick, so now I'm thinking an Eggnog Cheesecake with crushed candy canes on top!
ReplyDeleteThe fact that I'm thinking about Christmas right now is a bit disturbing :P