Pecan Pie New York Style Cheesecake

 

Pecans and Cheesecake so delicious it might be our newest favorite cheesecake New York Style baked to perfection, be sure to let cool and then refrigerate before cutting and serving.

SERVES: 8
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
4 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

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.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

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.

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.)

Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Chicken Noodle Casserole

 

This casserole is creamy and smooth, the homemade béchamel sauce will give this recipe the perfect flavor and bring it to perfection. It really is easy to make, follow the instructions, do not let the sauce boil and you will have a delicious dish that is perfect.

Ingredients:
12 ounces wide egg noodles
3 Tablespoons butter
1 onion, chopped
2-3 garlic cloves minced
3 Tablespoons flour
2 1/2 cups chicken broth
2 1/2 cups half and half
1 pound boneless chicken breasts or thighs cut into chunks
2 cups shredded cheddar cheese(save 1/2 cup for topping)
1 1/2 cups frozen peas(I used peas and carrots)
1 sleeve Ritz crackers, crushed

How to make it:

Cook pasta according to package directions. Drain. Melt 1 Tablespoon butter in empty pot. Add onion and garlic and sauté until softened. Toss in the chicken in and cook till done, turn off heat. When noodles are done, drain and let sit in strainer, mean while in noodle pot, you are going to make a béchamel sauce; add 2 tb butter and melt, then add flour and whisk for 1 minute. Slowly whisk in half and half and chicken broth. Bring to a boil, do not let boil, now reduce heat and simmer 5 minutes. Add the cheese to this and whisk turn heat down and let it melt. Remove pot from heat. In the pan with the chicken and onions, garlic, stir in peas to warm up, with heat turned down low, keep from burning. In the noodle pot to your sauce stir the noodles back in, add chicken, peas, onion, garlic and add 1 1/2 teaspoon salt and 1 1/4 teaspoons pepper into sauce mixture. Pour into a 9x13 pan. Now add the reserved cheese on top then crushed Ritz crackers. Bake 15 minutes at 425

Serve Hot

béchamel sauce