Acoustica™ - great software to mix, edit, burn, label and simply create!


What's cooking?  You mean what's baking!  As strange as it seems, the Acoustica team doesn't just create incredibly easy to use software.  Sometimes we get in the kitchen and mix up something to eat (we like good food)!  One of our members, designed, baked and sold award winning cheesecakes for 18 years! It seems fitting, especially at this time of year to share a secret formula with you. Here it is:


Ingredients and preparation:

1/3 cup brown sugar
3 pkg. (8 oz. each)  cream cheese, room temperature
1 cup and 1/3 cup flour
1 cup, 2 tbsp. dark corn syrup
1/3 cup and 3/4 cup white sugar
6 eggs
1/4 lb. (one stick) butter
4 1/4 tsp. vanilla
2 cups pecans piece

Cooking with Acoustica!

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  1. Crust: Preheat oven to 425°. Combine 1 cup flour, 1/4 lb. butter, the 1/3 cup white sugar, and 1/4 tsp. vanilla in food processor. Pulse for 20 seconds or until crumbly. Press firmly onto the 13 x 9 pan bottom (not a spring form pan). Bake crust in preheated oven for 5 minutes. Remove pan from oven and set aside.

  2. Cheesecake batter: Beat 3 pkg. cream cheese and the 3/4 cup white sugar in large bowl with electric mixer on medium speed until smooth. Add 2 tsp. vanilla and 3 eggs, one at a time. When well blended, pour batter over crust and spread evenly. Sprinkle 2 cups pecan pieces over the batter.

  3. Caramel topping: In a medium bowl stir together with a fork 1/3 cup flour and 1/3 cup brown sugar. Slowly add 1 cup, plus 2 tbsp. dark corn syrup, stirring until smooth. Add 2 tsp. vanilla, and 3 eggs, one at a time.

  4. Pour caramel topping evenly over top of pecans and cheesecake batter.

  5. Bake: Place pan in 425° oven and bake for 10 minutes. Reduce oven temperature to 350° and bake 20 minutes.

  6. Remove from oven and cool. Refrigerate 3 hours. Best served cold.
    Makes 12 - 16 servings.

Enjoy, the Acoustica Team!

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