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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Butter Pecan Cheesecake

A gorgeous luxurious crunchy cheesecake made with locally grown pecans! Please consider leaving a picture or comment if you decide to try this recipe!

Source: grandbaby-cakes.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!

Ingredients
FOR THE CRUST:
1 1/2 cups Graham cracker crumbs
3 tablespoons Granulated sugar
5 tablespoons Melted butter      View Available Products
FOR THE FILLING:
1/4 cup Salted butter      View Available Products
32 ounces Cream cheese (room temperature)
1 cup Granulated sugar
1/2 cup Light brown sugar
1/2 cup Heavy cream      View Available Products
4 large Eggs (room temperature)      View Available Products
1 cup Sour cream (room temperature)
1 tablespoon Vanilla extract
1/4 cup All purpose flour
FOR THE TOPPING:
1 1/2 cup Pecan halves      View Available Products
5 tablespoons Salted butter      View Available Products
1/2 cup Light brown sugar
1/2 cup Heavy cream      View Available Products
1 tablespoon Corn syrup
1/2 teaspoon Vanilla extract

Step by Step Instructions
  1. FOR THE CRUST: Preheat oven to 350 and spray a 9 inch springform pan with baking spray and secure it.
  2. Whisk the crumbs, sugar, and melted butter together, press the mix to the bottom of the pan and bake it for 10 minutes.
  3. FOR THE FILLING: Melt the butter over medium heat in a saucepan. Once it heats to a brownish coloration remove it from the heat and let it cool in the refrigerator for 20 to 25 minutes.
  4. Beat the cream cheese and both sugars together with a stand mixer until smooth, then mix in heavy cream and browned butter. Beat in the eggs one at a time.
  5. Add the sour cream, vanilla extract, and flour and mix until smooth. Pour the batter into the baked crust and bake for 50 to 65 minutes.
  6. Turn the oven off and prop the door, letting the cake sit within and adjust for 1 hour. Remove the cake from the oven and let sit for 30 to 60 minutes. Refrigerate overnight before serving.
  7. FOR THE TOPPING: Preheat oven to 325 and spread the pecans evenly onto a baking sheet lined with parchment paper. Roast for 8 to 10 minutes.
  8. Mix the butter, brown sugar, heavy cream, corn syrup and vanilla extract in a saucepan. Once the mixture begins to bubble stir in the pecans. Let the topping cool to room temperature before pouring it over the cheesecake.

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