CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
CARAMEL PECAN CHEESECAKE PIE
One bite of our deliciously creamy Caramel Pecan Cheesecake Pie, and you'll find yourself in love with a new dessert. Top each slice with drizzled caramel and pecans for a dessert that looks just as good as it tastes.
Provided by Ginsburg Enterprises
Categories Cheesecakes
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until creamy. Add dry pudding mix, yogurt, milk, and vanilla; beat until well mixed. Spread mixture evenly into pie crust.
- Cover and refrigerate 6 hours, or until firmly set. When ready to serve, cut and serve each slice topped with pecans and caramel topping.
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 CHEESECAKE
This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)
Provided by newspapergal
Categories Cheesecake
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
- Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
- Bake at 350 degrees for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Mixture will be pretty thick.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl.
- Microwave on high 1 minute or until caramels are completely melted when stirred.
- Add melted caramels to cream cheese batter; stir until well blended.
- The caramel will become kind of stringy through the batter as the caramels cool.
- Pour over crust.
- Bake at 350 degrees for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans.
- Refrigerate 4 hours or overnight.
- ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
- I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
CARAMEL PECAN PIE CHEESECAKE
My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!
Provided by iowamom&teacher
Categories Desserts Pies Pecan Pie Recipes
Time 5h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
- Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
- Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes.
- Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 54.8 g, Cholesterol 124.2 mg, Fat 32 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 411.7 mg, Sugar 14.4 g
NO-BAKE CARAMEL-PECAN PIE CHEESECAKE
Steps:
- Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
- Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
- Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
- Refrigerate 4 hrs.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CARAMEL-PECAN CHEESECAKE PIE
I found this recipe at Tasteofhome.com recently and couldn't pass it up. It's so rich you'll need an extra trip to the dentist, and you also might want to remove the batteries from the bathroom scales before eating this. I'm giving you fair warning!
Provided by Ellen Bales
Categories Other Desserts
Time 1h
Number Of Ingredients 7
Steps:
- 1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
- 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
- 3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
PECAN PIE CHEESECAKE
This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.
Provided by Shauna
Categories Dessert
Time 7h45m
Number Of Ingredients 21
Steps:
- Preheat the oven to 325°F.
- Line a 9" round springform pan with parchment paper and spray with non-stick cooking spray.
- Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
- Place the crust into the freezer to chill while the filling is being prepared.
- In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
- Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
- Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn't stick or burn to the bottom or sides of the saucepan.
- Pour the pecan pie filling into the chilled crust and spread into an even layer.
- Beat together cream cheese and sugar until fully mixed and fluffy.TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
- Mix in salt and flour.
- By hand, gently stir in vanilla extract and one egg at a time until fully combined.
- Mix in the sour cream and stir until smooth.
- Pour cheesecake mixture evenly over the pecan filling mixture.TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
- Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
- Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
- When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- Remove cheesecake from the springform pan and prepare pecan topping.
- Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
- Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
- Stir in pecans and spoon topping over cheesecake.
Nutrition Facts : ServingSize 1 piece, Calories 834 kcal, Carbohydrate 103 g, Protein 9 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 152 mg, Sodium 450 mg, Fiber 3 g, Sugar 87 g
PECAN PIE CHEESECAKE
This Pecan Pie Cheesecake combines two favorite desserts - cheesecake + pecan pie all nestled in a graham cracker pecan crust to create one deliciously decadent dessert that everyone will be OBSESSED with. It is also made 100% ahead of time for a stress-free dessert! I've included detailed instructions on how to make a cheesecake so even if you've never made cheesecake before, it will be a runaway success and the hit of your holidays!
Provided by Jen
Categories Dessert
Time 1h50m
Number Of Ingredients 24
Steps:
- PREHEAT oven to 325 degrees F.
- GREASE PAN: Line bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)
- CRUST: Prepare crust according to recipe instructions. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
- WATERPROOFING STEP 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a "+." Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan.
- WATERPROOFING STEP 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
- WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water. Place roasting pan in the oven to heat while you prepare your cheesecake filling.
- CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
- Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Crust. Drop pan on counter a few times to get rid of any air bubbles.
- BAKE: Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON'T open door before 60 minutes, this can cause cracks.)
- COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. At this point you can add the Pecan Topping or refrigerate and add Topping later. Cover the cheesecake with foil and chill in the refrigerator overnight but best if 24 hours.
- PECAN TOPPING: Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. Once butter melts, bring to gentle boil over medium heat for 3 minutes, stirring constantly (set timer - you don't want to overcook or it will harden on the cheesecake).
- Remove from heat and stir in heavy cream (careful, it will bubble a lot!), vanilla and cinnamon followed by pecans (it will be on the thin side but will thicken as it cools). Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. Refrigerate cheesecake at least one hour before serving.
- SLICE: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.
KATHY'S CARAMEL PECAN CHEESECAKE
Rich and creamy cheesecake, sweet and gooey caramel, and toasty pecan come together for a one of a kind dessert experience. Perfect for dinner parties, birthday parties or a great addition to your Thanksgiving dessert table!
Provided by Carlee
Categories Cheesecake
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 300°F.
- In the bottom of a 9 inch springform pan, mix together the graham cracker crumbs and brown sugar. Stir in the butter and press down to form a crust.
- Melt about half of the caramels and half of a can of sweetened condensed milk until it is smooth and creamy. Pour caramel over graham cracker crust and sprinkle with chopped pecans. Bake for 15 minutes, then set aside.
- In your mixer, beat cream cheese until it is smooth and creamy. Add the second can of sweetened condensed milk and beat until incorporated.
- Add the eggs, one at a time, mixing until full combined after each. Don't over mix at this point, you don't want to whip too much air into the mix. Stir in the vanilla and pour cheesecake over prepared crust.
- Bake for about an hour or until the middle is just set. Cool at room temperature for about an hour and then chill completely.
- Before serving, melt together the remaining caramels and sweetened condensed milk until creamy. Pat the top of the cheesecake dry if there is any condensation, then spread melted caramel over the cheesecake. Garnish with whole pecans.
- Store cheesecake and any leftover in the refrigerator.
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 234 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHEESECAKE PECAN PIE (MAKE AHEAD!)
This Cheesecake Pecan Pie is INSANE. It's a buttery, flaky pie crust, with a layer of cheesecake, then topped with pecan pie filling. It is one of the BEST pies I have EVER had! Nothing could be more perfect for Thanksgiving! Plus: super duper easy.
Provided by Karen
Categories Dessert
Time 4h5m
Number Of Ingredients 18
Steps:
- First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later.
- Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
- In a large bowl, whisk together flour, sugar, and salt.
- Use a pastry cutter or fork to cut in the butter and Crisco. Cut until it looks like coarse crumbs. Don't overdo it!
- In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!
- Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie.
- Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
- Spray a 9-inch pie pan with nonstick spray. Roll the dough loosely on the rolling pin to transfer to the pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the other stuff.
- Preheat the oven to 350 degrees F.
- Make the cheesecake layer. In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat. Add 1 egg and beat well, scraping sides. Don't over beat, just mix until it is well combined.
- Carefully spread the cheesecake mixture into the bottom of the pie crust and spread to the edges.
- Clean the bowl or get a different one. Melt 1 tablespoon butter in the bowl. Add 2/3 cup sugar and mix.
- Add dark corn syrup and mix.
- Add 2 eggs and beat well. I just used a spoon to mix.
- Add 1/2 teaspoon vanilla.
- Fold in pecans.
- CAREFULLY use a SPOON to GENTLY add the pecan mixture on top of the cheesecake layer. DO NOT pour it. I made this mistake the first time I made this, and it mixed the cheesecake and pecan layer too much. It still tastes fine, but doesn't present as well.
- Cover the edge of the pie crust with aluminum foil to keep it from browning. I do this by getting a square of foil the size of the pie, then fold in quarters, then cut out the middle, then unfold. You should have a square of aluminum foil with a large circle cut out. Cover the crust with it.
- Bake at 350 for 50-55 minutes, until the pie is mostly set. It can be a little wiggly in the 3-4 inches in the very center of the pie, but if the whole pie is shaking, leave it in longer.
- Let cool for 1 hour. Cover with plastic wrap and transfer to the fridge. Chill for 3 hours before serving.
- Serve with whipped cream and this amazing Caramel Sauce.
Nutrition Facts : ServingSize 1 g, Calories 706 kcal, Fat 44 g, SaturatedFat 18 g, Cholesterol 147 mg, Sodium 572 mg, Carbohydrate 74 g, Fiber 2 g, Sugar 49 g, Protein 9 g, TransFat 2 g, UnsaturatedFat 23 g
PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE
This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CARAMEL APPLE PECAN CHEESECAKE
A neat twist for an autumn dinner!
Provided by Splenda
Categories Splenda® Original Sweetener
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Reserve ¾ cup of apple pie filling. Spoon remaining pie filling into crust.
- In a large bowl using an electric mixer, combine cream cheese, Splenda Sweetener, and vanilla extract. Beat until smooth. Beat in eggs one at a time.
- Pour mixture over apple filling in crust.
- Bake for 35 minutes or until center is set. Remove from oven and cool to room temperature.
- In a small saucepan, warm the caramel ice cream topping to melt; stir in reserved apple filling.
- Arrange apple slices around the outside edge of the cheesecake. Spread the caramel sauce evenly over the top. Sprinkle with chopped pecans. Refrigerate until ready to serve.
Nutrition Facts : Calories 200 calories
CARAMEL PECAN CHEESECAKE PIE
Make and share this Caramel Pecan Cheesecake Pie recipe from Food.com.
Provided by lovin2cook
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
- In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
- Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
- Cool on wire rack for one hour.
- Refrigerate for 4 hrs or overnight before slicing.
- Refrigerate leftovers.
PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE
This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert. The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.
Provided by Pat Nyswonger
Categories Desserts
Time 1h36m
Number Of Ingredients 15
Steps:
- Adjust the oven rack to lower-middle position and heat the oven to 350°F.
- Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
- Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
- Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
- Reduce the oven temperature to 325°F.
- Bring a pot of water to a simmer. You will use this for a water bath.
- Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
- Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
- Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
- Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
- With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
- In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
- Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
- Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
- Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
- Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
- Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
- To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
- When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
- Slice the cake with a thin knife dipped into hot water.
Nutrition Facts : Calories 504 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 292 milligrams sodium, Sugar 48 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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PECAN PIE CHEESECAKE - JO COOKS
From jocooks.com
4.6/5 (100)Calories 471 per servingCategory Cake, Dessert, Pie
- In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
- Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
- To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
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CARAMEL PECAN PIE CHEESECAKE BARS - AHEAD OF THYME
From aheadofthyme.com
Reviews 3Calories 403 per servingCategory Cake
- Preheat oven to 350 F. Lightly grease an 8-inch square baking pan and line it with parchment paper. The parchment paper will help remove the cheesecake out of the pan easily after baking.
- In a large bowl, use a hand mixer to mix together cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended. Add eggs, one at a time, and beat until just blended (Do not overmix to avoid cracking during baking).
- Pour filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep of boiling water. Move the large baking pan into the oven and bake for 45 minutes in the boiling water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking).
24 BEST THANKSGIVING CHEESECAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-24Category Desserts, Recipe Roundup
- Pecan Pie Cheesecake. If one look at this pecan pie cheesecake doesn’t make you drool, then you and I are not the same. The crust is phenomenal and contains cinnamon and crushed pecans.
- Pumpkin Cheesecake. Any pumpkin lover can tell you that this bright orange pumpkin cheesecake is a must-have for Thanksgiving. It has the perfect balance of sweetness and tanginess, as all good cheesecakes do, and the pumpkin pie spice and pumpkin puree make it taste and smell fantastic.
- Turtle Cheesecake. Turtle cheesecake may not be the ultimate in cheesecake decadence, but it’s got to at least be in the top five. This dessert is 100% over the top, and I’m 110% here for it.
- Caramel Apple Cheesecake. This gorgeous caramel apple cheesecake looks like a beautiful flower, is packed with an insane amount of caramel and apple yumminess, and delights the tongue with a cinnamon kick.
- Apple Crisp Cheesecake. The apple crisp cheesecake tastes remarkably similar to the caramel apple cheesecake. After all, they both contain apples, caramel sauce, cheesecake filling, and cinnamon.
- No-Bake Pumpkin Cheesecake. When it comes to the busiest cooking holidays of the year – Thanksgiving and Christmas – is there anything better than no-bake desserts?
- Browned Butter Pecan Cheesecake. The browned butter pecan cheesecake may not be quite as decadent as the turtle cheesecake, but it’s pretty darned close.
- Caramel Macchiato Cheesecake. If you’re a bit of a Starbucks caramel macchiato addict, this cheesecake is the one for you. Besides the usual cheesecake ingredients, you’ll also add espresso and vanilla extract.
- Maple Cheesecake. This one may look like a simple smooth and creamy cheesecake, but there’s more going on than you‘d first suspect. For example, you’ll infuse the crust with crushed walnuts and brown sugar for a rich, nutty flavor.
- Spiced Pumpkin Cheesecake with Caramel Sauce. I know what you’re thinking: “Another pumpkin cheesecake!!!!???” I can’t help it. I love pumpkin desserts, and each of these recipes is just a smidge different from the others.
PECAN PIE CHEESECAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 15Calories 817 per servingCategory Dessert
- Beat together cream cheese and sugar until fully mixed and fluffy. TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
- Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
CARAMEL PECAN CHEESECAKE- NO DAIRY OR EGGS! - THE BIG MAN ...
From thebigmansworld.com
5/5 (3)Total Time 20 minsCategory DessertCalories 265 per serving
- In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
- In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined.
- Pour the mixture over the crust and freeze for at least 3 hours, or overnight. Once the cheesecake has set, cover with the caramel sauce and chopped pecans.
CARAMEL PECAN CHEESECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (26)Total Time 9 hrs 10 minsServings 1Calories 427 per serving
- Preheat the oven to 350°F. Lightly grease a 9" springform pan., For the crust: Place all of the ingredients in the bowl of a food processor and pulse until combined.
PECAN PIE CHEESECAKE - LAUREN'S LATEST
From laurenslatest.com
5/5 (11)Total Time 55 minsCategory Cake, DessertCalories 966 per serving
- In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.
- For the filling, in a stand mixer, whip cream cheese, and sugar together until smooth. With the mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of the bowl and stir again. Whip in flour, cinnamon, and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
- Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
THE PHILADELPHIA CARAMEL-PECAN CHEESECAKE
From sourandsweets.com
5/5 (1)Category Dessert
- Start by adding graham crackers, pecans, and sugar to the food processor. Pulse until finely ground. Transfer them to a mixing bowl, add butter, and mix until a wet crust is formed.
- In a pot, add eggs, sugar, maple syrup, heavy cream, vanilla, and salt. Keep whisking the mixture on medium heat; until the mixture comes to a boil. Remove from the heat, and then add butter and chopped pecans.
- Spread half of the pecan pie filling into the springform pan, pour the cream cheese filling, and gently spread the rest of pecan pie filling on top. Decorate with pecan halves.
VEGAN PECAN PIE CHEESECAKE - A HANDFUL OF THYME
From ahandfulofthyme.com
Cuisine AmericanCategory Dessert, VeganServings 10Total Time 7 hrs
- Rinse and drain your cashews and add to a blender, along with the coconut milk, maple syrup, lemon juice, melted coconut oil, sea salt and vanilla extract. Blend on high for 2-3 minutes until completely smooth and creamy.
NEW YORK STYLE PECAN PIE CHEESECAKE RECIPE
From crayonsandcravings.com
4.8/5 (4)Category DessertServings 16Total Time 5 hrs 40 mins
- In a medium bowl combine graham cracker crumbs, butter, and brown sugar. Press into an even layer in the bottom of the prepared pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese, brown sugar, granulated sugar, flour and vanilla extract with a mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low after each, just until blended. Pour batter over the crust.
PECAN PIE CHEESECAKE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (6)Calories 391 per servingCategory Dessert, Snack
- Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
- For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
- Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
- For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
PECAN PIE CHEESECAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
4.7/5 (23)Total Time 11 hrs 45 minsCategory DessertCalories 584 per serving
PECAN PIE CHEESECAKE | GREENS & CHOCOLATE
From greensnchocolate.com
5/5 (1)Total Time 8 hrs 45 minsCategory DessertCalories 607 per serving
PECAN PIE CHEESECAKE + VIDEO | RECIPE | HOMEMADE CARAMEL ...
From pinterest.com
5/5 (2)Total Time 5 hrs 40 minsServings 24
PECAN PIE CARAMEL CHEESECAKE | RECIPE | DESSERTS, CARAMEL ...
From pinterest.com
2.6/5 (5)Servings 12
PECAN PIE CHEESECAKE - SIMPLY STACIE
From simplystacie.net
4.5/5 (12)Total Time 3 hrs 55 minsCategory DessertsCalories 380 per serving
MAPLE PECAN PIE CHEESECAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 12Calories 838 per servingCategory Dessert
PECAN PIE CHEESECAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.8/5 (24)Total Time 9 hrsCategory DessertCalories 627 per serving
PECAN PIE CHEESECAKE (PLUS VIDEO ... - IMMACULATE BITES
From africanbites.com
5/5 (1)Calories 625 per servingCategory Dessert
PECAN PIE CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 8Category DessertCuisine AmericanTotal Time 7 hrs 30 mins
CARAMEL-PECAN CHEESECAKE PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PECAN PIE CHEESECAKE (BARS OR CAKE!) - GOOEY CARAMEL PECAN ...
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PECAN PIE CHEESECAKE RECIPE - MILLICAN PECAN
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PECAN PIE CARAMEL CHEESECAKE - TFRECIPES.COM
From tfrecipes.com
CARAMEL PECAN PIE CHEESECAKE - PECAN PIE RECIPES
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CARAMEL PECAN CHEESECAKE PIE - TFRECIPES.COM
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PECAN PIE CARAMEL CHEESECAKE ! – FASTINHAND RECIPES
From fastinhand.com
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