Pillsbury Best of the Bake-Off Desserts by Pillsbury Editors

Author:Pillsbury Editors
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-06-17T16:00:00+00:00

praline pecan cheesecake

Sue Zappa

St. Paul, MN

Bake-Off® Contest 34 • Phoenix, 1990

16 SERVINGS

PREP TIME: 35 minutes

START TO FINISH: 7 hours 40 minutes

CRUST

1 box (18.25 oz) butter recipe cake mix with pudding

1⁄2 cup butter or margarine, softened

FILLING

3 packages (8 oz each) cream cheese, softened

1⁄3 cup granulated sugar

3 tablespoons all-purpose flour

1 to 1 1⁄2 teaspoons rum extract

3 eggs

4 toffee candy bars (1.4 oz each), coarsely crushed

TOPPING

1⁄2 cup packed brown sugar

1 cup chopped pecans

1⁄3 cup caramel topping

1 Heat oven to 325°F. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining crumb mixture in bottom and 1⁄2 inch up side of ungreased 10- or 9-inch springform pan.

2 In same large bowl, beat cream cheese, granulated sugar, flour and rum extract on medium speed until smooth. Add eggs; beat well. Stir in crushed candy bars. Pour into crust-lined pan.

3 In medium bowl, mix reserved crumb mixture, brown sugar and pecans. Sprinkle evenly over filling.

4 Bake 1 hour 10 minutes to 1 hour 25 minutes or until center is set and topping is golden brown. Drizzle caramel topping over top of cheesecake; bake 8 to 10 minutes longer or until topping is set. Cool on wire rack 30 minutes.

5 Run knife around side of pan to loosen. Cool completely, about 1 hour. Remove side of pan. Refrigerate cheesecake at least 4 hours or overnight before serving. Store cheesecake in refrigerator.

High Altitude (3500–6500 ft): No change.

1 Serving: Calories 530 (Calories from Fat 300); Total Fat 33g (Saturated Fat 16g; Trans Fat 1.5g); Cholesterol 105mg; Sodium 460mg; Total Carbohydrate 51g (Dietary Fiber 1g; Sugars 41g); Protein 7g % Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch, 2 1⁄2 Other Carbohydrate, 1⁄2 High-Fat Meat,5 1⁄2 Fat Carbohydrate Choices: 3 1⁄2

apple-crescent cheesecake

Eugene Majewski

Elmhurst, IL

Bake-Off® Contest 22 • Honolulu, 1971

10 SERVINGS

PREP TIME: 25 minutes

START TO FINISH: 4 hours 50 minutes

1⁄3 cup sugar

1⁄2 teaspoon ground cinnamon

3 cups thinly sliced, peeled cooking apples (3 medium)

3 packages (3 oz each) cream cheese, softened

1⁄4 cup sugar

2 tablespoons milk

1⁄2 teaspoon vanilla

1 egg

1 can (8 oz) refrigerated crescent dinner rolls

1⁄2 cup apricot preserves

1 tablespoon water

1 Heat oven to 400°F. In medium bowl, mix 1⁄3 cup sugar and the cinnamon. Stir in apples until coated; set aside.

2 In small bowl, beat cream cheese, 1⁄4 cup sugar, the milk, vanilla and egg with electric mixer on medium speed until smooth; set aside.

3 Unroll dough; separate into 8 triangles. In ungreased 9-inch springform pan or 9-inch round cake pan, arrange triangles; press in bottom and about 1 1⁄2 inches up side to make crust. Spoon cheese mixture into crust.

4 Drain any liquid from apples; arrange apples over cheese mixture. In small bowl, mix preserves and water; drizzle over apples.

5 Bake 20 minutes. Reduce oven temperature to 350°F; bake 30 to 35 minutes longer or until crust is deep golden brown and center is firm to the touch. Cool completely, about 30 minutes. Refrigerate at least 1 hour 30 minutes beforeserving.

High Altitude (3500–6500 ft): Bake 35 to 40 minutes.

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