Cooking

Instructions

Pecan Rum Cheesecake
Thaw completely in the fridge. Preheat the oven to 300°F. Melt your portion of ¼ cup of butter and then mix with wafer crust mixture; press into the bottom of a 9” springform pan. Stir the cheese mixture to combine all ingredients smoothly then pour it into the springform pan. Bake at 300°F for 35-40 minutes, or until the cake springs back when lightly touched. Chill. For the sauce, melt the 2 Tbsp butter in a small sauce pan. Add the cornstarch, water, brown sugar mixture to the butter. Bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Just before serving add the pecans. Remove the sides of the springform pan from the cheesecake. Serve with the sauce!

Cooking

Instructions

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Cooking

Instructions

Not frozen bake for 45-55 minutes at 350º F, add 20 mins longer for frozen.

Monitor to not overcook, as oven’s vary.

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!