Jack Daniels Cheese Cake Recipe
4.7 stars -
based on 16 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: If you're serious about dessert, make time to bake this deliciously smooth Pecan - Jack Daniels cheesecake.
Prep time: 30 minutes plus chilling Baking time: 1 hour 30 to 40 minutes
Crust:
2 cups Pecans, finely chopped
2 tablespoons packed brown sugar 4 tablespoons butter, melted
Filling:
4 packages (8 oz. each) cream cheese,
softened
2 cups firmly packed brown sugar ~h cup cornstarch·
1/2 cup Jack Daniels
1 teaspoon vanilla extract
4 large eggs, at room temperature
Topping:
8 ounces semisweet chocolate squares
1;2 cup half-and-half cream (continued)
(continued)
1. Make crust: Heat oven to 350°F. Wrap the outside of a 9-inch springform pan with foil. Combine all ingredients in the pan until well mixed; press into bottom.
2. Make filling: Beat cream cheese in a mixer bowl atnign spee-d, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add Jack Daniels and vanilla.
Add eggs, one at a time, beating until mixture is smooth. Pour filling into pan. Place springfonn pan in a roasting pan (make sure there is at least I inch between the edges of the pans). Add enough hot water to come halfway lip side of springform pan.
3. Bake I hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to wire rack and cool completely.
4. Make topping: Meanwhile, com-
bine chocolate and cream in a medium saucepan. Cook, stirring, over medium-low heat. until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Refrigerate until set. Remove springform ring. Makes 16 servings.
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Directions: |
Directions:Prep time: 30 minutes plus chilling
Baking time: 1 hour 30 to 40 minutes
Crust:
1. Make crust: Heat oven to 350°F. Wrap the outside of a 9-inch springform pan with foil. Combine all ingredients in the pan until well mixed; press into bottom.
2. Make filling: Beat cream cheese in a mixer bowl atnign spee-d, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add bourbon and vanilla.
Add eggs, one at a time, beating until mixture is smooth. Pour filling into pan. Place springfonn pan in a roasting pan (make sure there is at least I inch between the edges of the pans). Add enough hot water to come halfway lip side of springform pan.
3. Bake I hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to wire rack and cool completely.
4. Make topping: Meanwhile, com-
bine chocolate and cream in a medium saucepan. Cook, stirring, over medium-low heat. until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Refrigerate until set. Remove springform ring. |
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Number Of
Servings: |
Number Of
Servings:Makes 16 servings. |
Preparation
Time: |
Preparation
Time:Prep time: 30 minutes plus chilling |
Personal
Notes: |
Personal
Notes: Baking cheesecake in a hot
water bath yields the creamiest filling and reduces the risk of cracking. The reason? The hot water provides a gentle and even distribution of heat. Cover the outside of the springform pan with heavy-duty foil to prevent leaking. Place the spring form pan in a roasting pan. Then pour hot water into the roasting pan until it reaches at least I inch up the side of the springform pan, taking care not to pour any water into the batter
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