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    • #272338

      here’s DD basic recipe that’s sooo rich…
      Butter for greasing pan
      1/2 cup chopped pecans
      1 cup all-purpose flour 1 teaspoon baking powder
      1/4 teaspoon salt
      6 T unsalted butter, softened
      1/2 cup sugar
      1 large egg, plus 1 yolk
      3/4 teaspoon vanilla extract
      1/3 cup milk, room temperature
      8 ounces cream cheese, softened
      1/2 cup sugar
      2 large eggs
      2 tablespoons all-purpose flour
      1 cup heavy whipping cream
      1 teaspoon vanilla extract
      Preheat oven to 350 degrees. Grease an 8 1/2-inch
      spring-form pan with butter. Place pecans on a baking sheet in a single layer. Place in preheated oven for 5 minutes or until lightly toasted. Watch carefully because nuts can burn easily; set aside.
      Make cake layer: Place flour, baking powder and salt in a medium
      bowl; stir to blend. Set aside.
      Using an electric mixer at medium speed, cream butter and sugar
      until light and fluffy, about 3 minutes. Add egg and egg yolk; beat
      thoroughly. Lower speed and add vanilla. Add flour mixture in small portions, alternating with milk, blending to a smooth batter. Pour into prepared pan and spread evenly with a spatula.
      For the cheesecake layer, beat the cream cheese and sugar in an
      electric mixer until fluffy. Add the eggs and blend well. Stir in
      flour. Add cream and vanilla. Mix until thoroughly blended.
      Sprinkle the toasted pecans over the cake batter. Pour in
      cheesecake batter. Place spring-form pan on a baking sheet and bake 55-60 minutes or until cake is golden and the center is set but still jiggles slightly when the pan is shaken.
      Cool in pan on a wire rack until cheesecake layer has shrunk away
      from the sides of the pan. Cool completely. Serve at room temperature.

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