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1. Crush graham crackers into crumbs using a food processor. Mix together with melted butter and sugar. Press into bottom of a 9-inch springform pan. Place in freezer for 15 minutes. 2. Beat cream cheese until smooth. Working in batches, beat in sweetened condensed milk. Beat in lemon juice and vanilla.

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To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

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In the bowl of a stand mixer with the paddle attachment, add the softened cream cheese, white sugar, brown sugar, vanilla, 1/2 cup caramel sauce. Mix until smooth and creamy. Then mix in the whip cream until just combined. Pour the filling into the springform pan and smooth with a spatula.

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Mix brownie batter and spread into prepared springform pan. Bake and allow to cool completely. Whip no-bake cheesecake filling ingredients until smooth. Top cooled brownie crust with cheesecake filling. Spread into an even layer and refrigerate for a minimum of 6 hours or until firm enough to cut into.

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1. In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan. 2. In medium bowl, beat cream cheese until fluffy.

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Drizzle about ⅓ cup of the caramel sauce on top. Spoon the remaining cheesecake filling into the pie plate and spread to a nice even layer.

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Beat in melted chocolate and vanilla. Scrape down the bowl. Fold the whipped cream into the cream cheese mixture until fully incorporated. Pipe the cheesecake filling into each fillo shell then top with caramel sauce and pecans. Chill for at least 1 hour before serving. Best served the same day as making.

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Mix the batter. Add the softened cream cheese and sugar to a mixing bowl. Using an electric mixer, blend on medium-high speed until the mixture is smooth. This step is essential to get rid of any lumps in the cream cheese. Scrape down the sides of the bowl with a spatula and mix again.

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Preheat oven to 325F (165C). In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free. 24 oz (680 g) full-fat cream cheese, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar.

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2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and fluffy. Add ¼ cup flour, cream, and vanilla and beat on medium until smooth. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl frequently. 3.

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Start by blending room-temperature cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Then gently fold in Cool Whip with a rubber spatula. Pour the cheesecake filling into your choice of pecan pie or graham cracker crust, smooth with a spatula. Drizzle chocolate syrup, caramel syrup, and sprinkle chopped.

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Step 2. Assemble the hand mixer attachment on the power base, then install the beaters. Step 3. To prepare the filling, place all filling ingredients except for the whipped topping in a medium bowl. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the filling is combined, about 2 minutes.

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Refrigerate the caramel-coated crust for 10 minutes. Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven.

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Get out a high-speed blender and make sure it's large enough to fit all the ingredients. The filling yields about 5-6 cups. Add all the filling ingredients, in the order listed, and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps remain.

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Cheesecake. With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined. Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)

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Pour this mixture into the cake pan over the crust and smooth the top before placing the cake pan back in the fridge. Make the glaze: Roughly chop the pecans into small pieces with a knife (retain 5-10 pecan halves for decorating, if desired.