Butter Pecan Cheesecake
Makes 1 (10-inch) cake
2 ½ cups granulated sugar, divided
1 ½ cups finely chopped toasted pecans
⅔ cup maple syrup
⅓ cup unsalted butter
6 large eggs, divided
1 ¼ teaspoons salt, divided
1 tablespoon plus 1 teaspoon vanilla extract, divided
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
⅔ cup heavy whipping cream
Garnish: toasted pecan halves, caramel sauce
1. In a medium heavy-bottomed saucepan, bring 1 cup granulated sugar, chopped pecans, maple syrup, butter, 2 eggs, and ¼ teaspoon salt to a boil over medium-low heat. Cook, stirring constantly, until thickened, 8 to 10 minutes. Remove from heat, and stir in 1 teaspoon vanilla. Let cool completely.
2. Preheat oven to 350°.
3. In a medium bowl, stir together cracker crumbs, melted butter, and brown sugar until well combined. Press mixture into bottom of a 10-inch springform pan.
4. Bake until lightly browned, 8 to 10 minutes. Let cool completely. Reduce oven temperature to 300°. Spread pecan mixture onto prepared crust.
5. In a large bowl, beat cream cheese, flour, remaining 1½ cups granulated sugar, and remaining 1 teaspoon salt with a mixer at medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add remaining 4 eggs, one at a time, beating just until combined after each addition. Stir in cream and remaining1 tablespoon vanilla. Pour onto pecan mixture.
6. Bake for 1½ hours. Turn oven off, and leave cheesecake in oven with door closed for 4 hours.
7. Gently run a knife around edges of cheesecake in pan. Let cool completely in pan on a wire rack. Cover and refrigerate for 8 hours before serving. Garnish with pecans and caramel, if desired. Refrigerate in an airtight container for up to 3 days.
Kitchen Tip
For neat, even slices, cut cheesecake with a knife that’s been dipped into hot water and wiped clean after each slice.
Hummingbird Cake
Makes 1 (9-inch) cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups vegetable oil
3 large eggs
1 (8-ounce) can crushed pineapple
2 cups mashed ripe banana (about 4 medium bananas)
1 cup
