CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Cheesecake
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
- Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
- In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g
CARAMEL PECAN POUND CAKE
Make and share this Caramel Pecan Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h20m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar add eggs one at a time.
- then add vanilla.
- next add a little at a time of the the flour mixed with the baking powder and salt.
- then add buttermilk and pecans.
- pour into a pre-greased and floured bundt pan or tube pan.
- Bake at 350F for 1 hour.
- let cake cool.
- for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
- add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
- enjoy!
Nutrition Facts : Calories 724.6, Fat 38.7, SaturatedFat 17.2, Cholesterol 159.1, Sodium 470, Carbohydrate 90, Fiber 2.2, Sugar 66.5, Protein 8.4
GOURMET'S CARAMEL PECAN CAKES
Make and share this Gourmet's Caramel Pecan Cakes recipe from Food.com.
Provided by Vicki Kaye
Categories Dessert
Time 1h35m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Use 8 (6-oz.) ramekins. Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
- Toast pecans for cake: Preheat oven to 350 degrees with rack in middle. Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
- Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each additon.
- Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
- Preheat oven to 325 degrees with rack in middle.
- Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
- Divide batter among ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
- Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
- Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300 degrees oven.
Nutrition Facts : Calories 456, Fat 15.1, SaturatedFat 6.6, Cholesterol 52.1, Sodium 291.5, Carbohydrate 79.2, Fiber 1.2, Sugar 63.2, Protein 3.7
CARAMEL PECAN CAKES
Provided by Monica Segovia-Welsh
Yield Makes 8 individual cakes
Number Of Ingredients 17
Steps:
- Make caramel:
- Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
- Toast pecans for cake:
- Preheat oven to 350°F with rack in middle.
- Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
- Make cake:
- Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
- Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
- Preheat oven to 325°F with rack in middle.
- Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
- Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
CARAMEL PECAN CAKES
These individual cakes, from Lantern pastry chef Monica Segovia-Welsh, are moist, tender, and not remotely fussy.Serve the cakes with a dollop of whipped cream. Allow for a 12-24 hr chill time.
Provided by Annacia
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- MAKE CARAMEL:
- Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water.
- Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber.
- Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen).
- Return to a boil and stir until caramel has completely dissolved.
- If necessary, simmer until just syrupy, 1 to 3 minutes.
- Cool to room temperature.
- TOAST PECANS FOR CAKE:
- Preheat oven to 350°F with rack in middle.
- Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
- MAKE CAKE:
- Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
- Sift together flour, baking soda, salt, and sugars into a large bowl.
- Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth.
- Fold in pecans.
- Chill, covered, until cold (or 12 to 24 hours for best results).
- Preheat oven to 325°F with rack in middle.
- Butter and lightly flour 8 (6-ounces) ramekins, then cut out and fit a round of parchment paper in bottom of each.
- Arrange in a 4-sided sheet pan.
- Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm.
- Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
- NOTE:
- Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300°F oven.
Nutrition Facts : Calories 456, Fat 15.1, SaturatedFat 6.6, Cholesterol 52.1, Sodium 241.6, Carbohydrate 79.2, Fiber 1.2, Sugar 63.2, Protein 3.7
CARAMEL PECAN CAKE
this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!
Provided by grandma2969
Categories Dessert
Time 1h55m
Yield 12-14
Number Of Ingredients 18
Steps:
- cream butter, add sugar and fresh lemon juice.
- cream until light and fluffy --
- add eggs, one at a time, mixing well after each addition.
- combine baking soda to sour cream; sift flour twice with salt.
- turn mixer onto low speed and alternately add sour cream and flour to batter.
- add flavorings --
- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
- to prepare icing:.
- in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
- put on low fire and let come to a slow boil --
- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
- add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
- you must cook this slowly to prevent the milk from scorching.
- remove from fire and let cool slightly.; then add salt and flavorings.
- beat until icing reaches a spreading consistency.
- ice on cooled cake.
- sprinkle top with chopped pecans.
Nutrition Facts : Calories 724.6, Fat 23.9, SaturatedFat 14, Cholesterol 177.4, Sodium 313.9, Carbohydrate 121.3, Fiber 0.6, Sugar 92.1, Protein 8.3
CARAMEL-PECAN CUPCAKES
Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F degrees.
- Grease 12-cup muffin pan or line with baking cups.
- Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
- Pulse until finely ground and fluffy, being careful not to make paste.
- In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla.
- In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
- At low speed, beat sour cream into sugar mixture alternately with flour mixture.
- Spoon into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
- Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
- Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
- Remove from heat; carefully add remaining 3 tablespoons water.
- Return to heat; cook, stirring, until sugar is dissolved.
- Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
- Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
- Beat until smooth.
- Spread each cupcake with thick layer of frosting.
- Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
- TIP: To toast pecans, spread on baking sheet; bake at 375°F.
- for 7 to 10 minutes or until light golden brown.
Nutrition Facts : Calories 399.7, Fat 26.9, SaturatedFat 11.9, Cholesterol 125.9, Sodium 183.9, Carbohydrate 37.1, Fiber 1.5, Sugar 23.6, Protein 4.7
GOOEY CARAMEL-PECAN CAKE
A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
- Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g
More about "caramel pecan cakes food"
CARAMEL PECAN CAKE - MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (40)
CARAMEL PECAN UPSIDE-DOWN CAKE - SOUTHERN BITE
From southernbite.com
CARAMEL PECAN CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
EASY CARAMEL PECAN CAKE | LIFE TASTES GOOD
From ourlifetastesgood.com
EASY CARAMEL PECAN CHEESECAKE - SOUTHERN BITE
From southernbite.com
CARAMEL PECAN CAKE - KITCHEN DIVAS
From kitchendivas.com
CARAMEL PECAN CAKE — EVERYDAY GOURMET
From everydaygourmet.tv
RIDICULOUSLY EASY CARAMEL PECAN BUTTERMILK CAKE
From thecafesucrefarine.com
BRYON'S MINI PEACH DUMP CAKES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Kardea BrownDifficulty Easy
OLD FASHIONED BUTTER PECAN CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CARAMEL PECAN CAKE [EASY BAKING RECIPE] - THEEATDOWN
From theeatdown.com
BUTTERED PECAN CARAMEL CAKE - TASTE OF THE SOUTH MAGAZINE
From tasteofthesouthmagazine.com
CHOCOLATE-CARAMEL PECAN CAKES - RECIPES | PAMPERED …
From pamperedchef.ca
BEST SALTED CARAMEL CAKE WITH PECANS - THIS IS HOW I COOK
From thisishowicook.com
BEATRICE BAKERY ADDS SOUTHERN PECAN CAKE | BAKING BUSINESS
From bakingbusiness.com
SALTED CARAMEL AND PECAN CHOCOLATE CAKE - TAMING OF THE SPOON
From tamingofthespoon.com
CARAMEL PECAN CAKE - THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love