New York Cheesecake with a Toffee Pecan Shortbread Cookie Crust

New York Cheesecake with a Toffee Pecan Shortbread Cookie Crust



New.York.Cheesecake.with.a.Toffee.Pecan.Shortbread.Cookie.Crust





Ingredients
  • Crust 
  • 1/2 cup crushed shortbread toffee cookies, about 6 cookies
  • 1/3 cup pecans, chopped
  • 2 tablespoons butter melted

  • Filling

  • 2 8-ounce packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all purpose flour
  • 3 eggs, room temperature
Directions

  1. Prepare a 7 inch springform pan by greasing it or coating it with a non-stick spray.
  2. In a bowl combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
  3. In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, and flour. Mix in eggs one at a time just until incorporated; don't over mix. Pour the batter into the prepared crust.
  4. Place a trivet in the bottom of the pressure cooker, add two cups water, and lower your springform pan with a sling * on to the trivet. Lock the lid in place, set pressure cooker to high, and timer to 30 minutes. Allow ten minutes of natural release then perform a quick release.
  5. Let cool one to two hours before placing in the refrigerator for an additional two to three hours, or overnight.
  6. If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans and grated chocolate.
NOTES
* Using a 18 to 20 inch piece of aluminum foil, folded three times length wise to make a sling to lower and raise your pan.
Update: Jerry shared some tips about covering the cheesecake with foil: I hate getting the water off the cheese cake, so I fold the foil like a tepee and then crimp it around the sides. Works great and the only way of defeating the sticking problem unless you rub a little vegetable on the foil. The teepee is more creative, but either works.
I’ll have to try his tepee suggestion next time. Although, if you do cook it uncovered and a few droplets of water get on the top, an easy way to get the droplets off, is to dip a corner of a paper towel in the drop and let the paper towel soak up the water.












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