Pecan Pie Cheesecake

TOTAL TIME: 5:55

PREP: 0:25

LEVEL: EASY

SERVES: 8

INGREDIENTS

FOR THE CHEESECAKE

• Cooking spray, for pan
• 3 8-oz bars cream cheese, softened
• 1 c. brown sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

FOR THE CRUST

• 1 sleeve graham crackers, finely crushed
• 5 tbsp. melted butter
• 1/4 c. brown sugar
• pinch of kosher salt

FOR THE PECAN PIE TOPPING

• 4 tbsp. butter
• 1/2 c. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 c. heavy cream
• 1 3/4 c. whole or chopped pecans
• pinch of kosher salt

DIRECTIONS

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Chocolate Peanut Butter Poke Cake

Serious peanut butter lovers only.

Total Time: 0:50

Prep: 0:15

Level: Easy

Serves: 8-10 Servings

 

Ingredients

For the Cake

• 1 box devil's food cake, plus ingredients called for on box
• 2 c. peanut butter, melted
• 1 c. chopped Reese's
• 1 c. Reese's pieces

For the peanut butter frosting

• 1 c. peanut butter
• 10 tbsp. unsalted butter, softened to room temperature
• 2 c. powdered sugar
• 2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1-2 tbsp. heavy cream

Directions

1. Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
2. Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
3. Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
4. Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces.