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- Christmas Cranberry Cheesecake
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 30th
  My mother passed this recipe New York-style cheesecake to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show-stopping dessert that tops off dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if I want to make this for a Christmas dessert I put candied cranberries on top. Either way, this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Preheat over to 400F. Grease the inside of the 9-inch springform pan(3 inches high). Remove side.
  
  Make the crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with a fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of the dough into a ball and place it on the bottom of the springform pan. Place wax paper on top; roll pastry to edge of the pan. Remove paper. Bake for 6 to 8 minutes or until golden. Cool. Meanwhile, divide the rest of the dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inches long. Assemble the springform pan with the crust on the bottom. Line sides of the pan with pastry strips, overlapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In a large mixer bowl, blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with a spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In a small saucepan, combine sugar and cornstarch. Stir in the remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread the surface of cheesecake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for an hour or so.
  
  To serve: Loosen pastry from the side of the pan with a spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Celebrations, cheese, Christmas, Christmas Recipes, Dessert, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Cranberries, King Arthur's Flour, Philadelphia cream cheese
- Pecan Pie
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Nov 28th
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but, no, no, they tell me. So I no longer ask them; I give them what they want!
  
  Here is my traditional Pecan Pie that graces our Christmas table each year. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening, Crisco
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup, Karo
  
  1/2 cup light corn syrup, Karo
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted, Cabot Creamery
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on the center rack of the oven for 55 to 60 minutes. Do not overbake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done. Don’t overbake.
  
  Enjoy!
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  Posted in Baking, Baking, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry, Pie | Tagged Cabot Butter, Christmas dinner, Crisco, Easy recipe, Karo syrup, Pecan pie, Pillsbury Pie crust
- Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Posted at 9:57 am by Good Dinner Mrs Mellen
  
  Nov 27th
  Winter Squash with Roasted Butternut Squash, Pecans and Goat Cheese
  
  A colorful, tasty salad is a fabulous addition to your holiday table or buffet. One of my favorite fall/winter veggies is butternut squash. I use this versatile vegetable in soup, lasagna, roasted, pureed, and salads.
  
  I love this salad for its taste, vibrant color, and texture. The pecans and pomegranate arils add crunch. I have a few tips to cut down on preparation time when I make this salad. I buy bagged kale that has already been cut and washed. Then I remove the large stems from the cut kale making it easier to eat. Also softening with lemon and oil is a great tip. I use packaged butternut squash instead of peeling and cutting myself.
  
  Did I mention that this salad looks beautiful and is healthy!
  
  Ingredients
  
  FOR THE SALAD:
  
  12 oz. Shredded Kale
  
  1/2 Lemon, Juiced
  
  1 tablespoon. Extra Virgin Olive Oil
  
  12 ounces. Shredded Vegetables, I used Brussels Sprouts, Cabbage, Carrots
  
  2 Medium Apples, Peeled, Cored, and Diced, I used Granny Smith
  
  1 1/2 c. Candied Pecans (See Note)
  
  4 oz. weight Crumbled Goat Cheese
  
  20 ounces Roasted Butternut Squash (See Note), I purchased a cut-up Butternut Squash package
  
  1/2 cups Pomegranate Arils
  
  FOR THE DRESSING:
  
  1/2 cup Red Wine Vinegar
  
  4 teaspoon Dijon Mustard
  
  4 teaspoon Pure Maple Syrup
  
  1/4 teaspoon Sea Salt
  
  1/4 teaspoon Ground Black Pepper
  
  1/2 cup Extra Virgin Olive Oil
  
  Directions
  
  Put the shredded kale in a large mixing bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  
  Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
  
  Make the dressing by combining all of the dressing ingredients in a lidded glass jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.
  
  Place greens on a long-serving plate. Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.
  
  Notes:
  • To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove it from the pan to cool before adding them to the salad.
  
  • To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 20-25 minutes.
  
  Enjoy!
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  Posted in Apples, Autumn, cheese, Christmas, Christmas Recipes, company dinner, Easy recipes, Elegant, entertaining, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Holiday Celebrations, Salad, Thanksgiving, Vegetables, Vegetarian | Tagged butternut squash, holiday salad, pecans, pomegranate, winter salad
- Cranberry Sauce with Grand Marnier and Oranges
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries that are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with bread, cakes, stuffing, and roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from the market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingredients for a different sauce; sometimes I add pecans for a crunchy texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe, I added Grand Marnier; a french orange liqueur. If you are interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGREDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1 cup of sugar, if you like tart cranberry sauce use 1/2 cup
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place the orange in a large saucepan and pour in cold water to come 1″ up the sides of the pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minutes. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
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  Posted in Autumn, Christmas, Christmas Recipes, company dinner, cooking, Easy recipes, Elegant, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations, Thanksgiving, Vegetarian | Tagged cranberry sauce, Fresh crandberries, Grand Marnier, oranges
- Shingled Sweet Potatoes with Spicy Brown Sugar
  
  Posted at 9:44 am by Good Dinner Mrs Mellen
  
  Nov 14th
  I love to create new recipes for fabulous vegetables that are interesting and tasty. Sweet potatoes are delicious, and I love the traditional mashed and baked with marshmallow topping. Sometimes I like to have fun and use different seasonings with sweet potatoes. Excellent addition to your Thanksgiving feast!
  
  This recipe adds a little more work with the slicing and arranging of the sweet potatoes and is worth the extra effort. And you can change up the spices and have a variety of unique flavorings for the dish.
  
  Enjoy!
  
  1/2 cup olive oil
  
  1/4 packed brown sugar
  
  1 ½ tablespoons paprika
  
  1 teaspoon ground black pepper
  
  1 teaspoon onion powder
  
  1 teaspoon garlic powder
  
  1 teaspoon chili powder
  
  1 pinch cayenne pepper
  
  3 1/4 lbs. sweet potatoes, peeled
  
  Step 1
  
  Preheat oven to 400°. Whisk all the ingredients in a bowl. Slice sweet potatoes crosswise on a mandoline ⅛” thick.
  
  Step 2
  
  Add to bowl with mixture and toss to coat; season lightly with salt.
  
  Step 3
  
  Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly. Cover with aluminum foil.
  
  Step 4
  
  Bake for 1 hour then remove foil and bake for additional half hour until sweet potatoes are golden.
  
  Enjoy!
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  Posted in Thanksgiving, vegetable bake, Vegetables, Vegetarian | Tagged spicy, Sweet Potato, Thanksgiving
- Make-ahead Meals for the Holidays
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Nov 14th
  The holiday season is fastly approaching, and as my to-do list grows, I begin planning for my favorite time of the year. Since my children and their family are visiting for Christmas and I host our annual lavish Christmas day dinner, make-ahead meals are a must.
  
  Christmas has been special to me since I was a young girl helping my mother deck the halls, bake cookies, and help with Christmas dinner.
  
  Every December, I start making and freezing soups, stews, and casseroles for easy heat-up meals that are flavorful and delicious. Then, I am not stressed or frazzled by ravenous family members descending on my kitchen while I am busy baking cookies and preparing for Christmas Eve and Christmas dinner.
  
  Years ago, I decided to change my middle name to easy! There are two ways to complete any task: the hard way or the easy way. I choose easy every time, and life fills with happiness and joy!
  
  Especially during my favorite time of the year, I embrace joy!
  
  Here are a few of my favorite make-ahead recipes. Remember easy!
  
  White Bean Soup with Kale
  
  https://gooddinnermrsmellen.com/2021/11/07/white-bean-soup-with-kale/
  
  Vegan Split Pea Soup
  
  https://gooddinnermrsmellen.com/2021/10/21/vegan-split-pea-soup/
  
  Porcini Tomato Sauce
  
  Make the sauce and freeze. Then reheat and use over polenta or pasta. If you don’t want to make your own polenta you can purchase a packaged variety in the refrigerated section of the market. I like San Gennaro polenta, readily available at your local market or on Amazon.
  
  https://www.polenta.net/our-products
  
  https://gooddinnermrsmellen.com/2021/11/06/porcini-tomato-sauce-over-polenta/
  
  Roasted Butternut Squash Lasagna
  
  This lasagna can be frozen for up to a month. Then just thaw and slowly reheat at 300F for about 30 minutes or until warmed to the center.
  
  https://gooddinnermrsmellen.com/2021/10/19/roasted-butternut-squash-lasagna/
  
  Roasted Butternut Squash Soup with Spicy Pepitas
  
  https://gooddinnermrsmellen.com/2020/11/30/roasted-butternut-squash-soup-with-spicy-pepitas/
  
  Enjoy!
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Soup, Soups, Vegetarian, Weeknight dinner | Tagged Easy to make, family meals, lasagna, Make ahead, Soups, vegetarian
- Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  Posted at 9:23 am by Good Dinner Mrs Mellen
  
  Nov 10th
  Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  6 tablespoons butter, melted, I use Cabot’s butter
  
  1 ½ graham cracker crumbs
  
  32 oz cream cheese, at room temperature, I used Philadelphia cream cheese
  
  4 eggs
  
  1 teaspoon vanilla
  
  1 ½ cups sugar
  
  15 oz can pumpkin puree, I use Libby pumpkin puree
  
  1 teaspoon pumpkin spice
  
  CRUMBLE TOPPING
  
  ½ cup butter, I use Cabot’s butter
  
  1 cup flour, I use King Arthur
  
  ½ cup brown sugar
  
  1 tablespoon ground cinnamon
  
  6 ounces semi-sweet chocolate
  
  In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  
  Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill for 1 hour.
  
  In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until the mixture is smooth.
  
  Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze for 30 minutes.
  
  Preheat the oven to 325˚F (160˚C).
  
  Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and stir until incorporated.
  
  Spoon the pumpkin cheesecake mixture over the frozen cheesecake mixture and spread evenly.
  
  Bake for 1 hour.
  
  Make the crumb topping: In a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  
  Top the cheesecake with the crumble topping and bake for another 25 minutes.
  
  Allow the cheesecake to cool at room temperature.
  
  Microwave, chocolate, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth. Drizzle over cheesecake. I use a plastic squeeze bottle that is made specifically to drizzle ingredients.
  
  For best results refrigerate overnight once completely cooled, then slice and serve.
  
  Enjoy!
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  Posted in Autumn, Baking, Chocolate, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Autumn Dessert, baking, bar cookies, Cabot's butter, King Arthur's Flour, Libby pumpkin, Philadelphia cream cheese, pumpkin cheesecake bars, Thanksgiving dessert
- White Bean Soup with Kale
  
  Posted at 9:46 am by Good Dinner Mrs Mellen
  
  Nov 7th
  Fall weather means flavorful soups that will warm you on crisp days when the temperature drops. I also like soups that are healthy and filling yet low in calories. Beans are so nutritious and add fiber to your diet. Adding kale also ups the nutritional value.
  
  2 cans cannellini beans
  
  Good olive oil
  
  2 cups chopped leeks, white and light green parts (2 leeks)
  
  2 cups chopped yellow onion (2 onions)
  
  2 cups chopped kale
  
  2 cups (½-inch) diced celery (4 ribs)
  
  2 tablespoons minced garlic (6 cloves)
  
  2 teaspoons minced fresh rosemary
  
  6 cups vegetable stock
  
  2 bay leaves
  
  Kosher salt and freshly ground black pepper
  
  Freshly grated Parmesan cheese
  
  In a large (10-inch) pot, heat ¼ cup of olive oil over medium heat, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, kale, celery, garlic, and rosemary and cook over medium-low for 10 minutes, occasionally stirring, until the vegetables are tender.
  
  Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the food processor bowl fitted with the steel blade and puree. Discard the remaining liquid.
  
  Add the beans, 6 cups of the vegetable stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper, and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, fully cover, and allow the soup to sit off the heat for 15 minutes.
  
  Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
  
  Enjoy!
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  Posted in beans, Soup, Vegetarian, Weeknight dinner | Tagged vegetarian, white bean soup
- Porcini Tomato Sauce over Polenta
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Nov 6th
  Porcini tomato sauce is a delicious, flavorful option to the standard sauce. I like to change it up and serve over polenta. Creamy polenta is easy to make and taste fabulous. If you prefer a vegetarian option, omit the anchovies.
  You can also make the sauce a day ahead and reheat it. Or freeze for future use.
  
  1/4 cup olive oil
  
  1 cup onion, thinly sliced
  
  2 cloves garlic, thinly sliced
  
  3 anchovy fillets, minced, optional
  
  1/4 teaspoon dried chili flakes
  
  1/2 ounce dried porcini mushrooms
  
  2 tablespoons tomato paste
  
  1/2 cup dry sherry
  
  1/4 cup mushroom soaking liquid
  
  1 teaspoon salt
  
  1 (28-ounce) can San Marzano tomatoes, I use Cento tomatoes
  
  2 tablespoons Butter
  
  Parmesan for serving (optional)
  
  Fresh basil for serving (optional)
  
  Directions
  
  In a bowl, soak the mushrooms in hot water for 20-30 minutes or until they become soft. Strain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. You can start this step while you get your pasta water ready and gather your ingredients.
  Heat a large pot of salted water over high heat and cook the spaghetti according to the package directions. Strain the pasta reserving 1 cup of the pasta cooking water.
  In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-5 minutes or until the onions begin to caramelize and take on some color.
  Add the sliced garlic, anchovies and crushed chili flakes and continue to cook for 2-3 more minutes, stirring constantly until the anchovies melt into the oil.
  Now add the tomato paste and porcini mushrooms and continue to sauté for another 2-3 minutes until fragrant. Add the sherry and let it reduce for a few minutes while scrapping up all the bits from the bottom of the pan. Add 1/4 cup of the reserved mushroom soaking liquid, tomatoes and salt and turn the heat to medium high.
  Bring the sauce to a gentle boil then reduce to a simmer and continue to cook for 10-15 minutes. Use a potato masher or the back of your spoon to gently crush the tomatoes as the sauce cooks.
  
  Polenta
  
  3 cups Water
  
  1 cup Corn Grits – Polenta
  
  1 tsp Sea Salt
  
  2 Tbsp Unsalted Butter
  
  1 cup Parmesan Cheese
  
  In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.
  
  Stir in butter. Add cheese.
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  Posted in cheese, Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Tomato, Weeknight dinner | Tagged polenta, porcini tomato sauce
- Bourbon Pecan Cheesecake
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Nov 1st
  Southern Living Magazine is one of my favorite magazine for cooking, garden, and decorating ideas. I find their recipes easy to make, kitchen tested and delicious. I made this cheesecake for my family on Christmas and it was a huge hit.
  
  The only comment I will make is that I would make is that if you chill the praline topping overnight it become too thick to drizzle over the cheese cake and you have to warm the mixture up. I think this was omitted from the recipe since they say to put the praline topping in a heatproof bowl. I would suggest making it the day that you are serving the cheesecake and letting it cool for 1-4 hours then drizzle over cheesecake.
  
  Crust
  - 2 cups graham cracker crumbs (from 1 [13 ½-oz.] pkg. graham cracker crumbs)
  - ½ cups finely chopped pecans
  - ½ cup butter, melted
  - 3 tablespoons packed dark brown sugar
  Filling
  - 4 (8-oz.) pkg. cream cheese, softened to room temperature
  - 1 cup granulated sugar
  - ½ cup packed dark brown sugar
  - 4 large eggs, at room temperature
  - ¼ cup sour cream
  - ¼ cup (2 oz.) bourbon
  - 2 teaspoons vanilla extract
  Praline Topping
  - ¼ cup butter
  - ¼ cup packed dark brown sugar
  - ¼ cup whole milk
  - 2 tablespoons (1 oz.) bourbon
  - 1 cup toasted pecan halves
  Directions
  - Step 1
    Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended. Press mixture into bottom and 1 ½ inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. (Do not turn off oven.) Transfer Crust in springform pan to a wire rack; cool completely, about 30 minutes.
  - Step 2
    Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute. Add eggs 2 at a time, beating until just combined, about 15 seconds, stopping to scrape down sides of bowl as needed using a rubber spatula. Add sour cream, bourbon, and vanilla. Beat until just combined, about 1 minute, stopping to scrape down sides of bowl as needed (do not over-beat).
  - Step 3
    Pour Filling into cooled Crust. Gently jiggle pan to smooth top. Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in oven. Pour warm water into roasting pan to come halfway up sides of pan (do not let water get into slow-cooker liner). Bake at 350°F until cheesecake center is slightly jiggly, about 1 hour. Turn off oven; prop oven door ajar about 4 inches. Let cheesecake stand in open oven for 1 hour. Remove from oven and from slow-cooker liner. Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours.
  - Step 4
    Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in pecans. Transfer to a heatproof bowl. Cool 1 hour or up to 4 hours. Cover; chill until ready to serve, up to 24 hours.
  - Step 5
    Remove cheesecake from pan. Drizzle with Praline Topping before serving.
    
    Enjoy!
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  Posted in Baking, Cake, Christmas Recipes, Dessert, desserts, Holiday Celebrations | Tagged Bourbon, Cheesecake, Christmas Dessert, pecans, Southern Living Magazine
← Older posts
- https://gooddinnermrsmellen.wordpress.com
- Recent Posts: Good Dinner Mrs Mellen
  Christmas Cranberry Cheesecake
  
  Pecan Pie
  
  Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Cranberry Sauce with Grand Marnier and Oranges
  
  Shingled Sweet Potatoes with Spicy Brown Sugar
  
  Make-ahead Meals for the Holidays
  
  Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  White Bean Soup with Kale
  
  Porcini Tomato Sauce over Polenta
  
  Bourbon Pecan Cheesecake

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