Honey Pecan Cheesecake Food

HONEY PECAN CAKE

Steps:

• 1. Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
• 2. For syrup: Bring honey, water and juice to a boil.

HONEY PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

HONEY PECAN CARROT CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch springform pan.
• Combine Rice Chex, pecan, honey, cinnamon, and butter.
• Press into the bottom and slightly up the sides of a springform pan.
• Bake for 5-7 minutes, set aside to cool.
• Place remaining ingredients into large bowl and beat until smooth.
• Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
• Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
• You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
• Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.

HOW TO MAKE A CRUNCHY AND SWEET HONEY PECAN CAKE ROLL

Steps:

• Preheat oven to 350F. Place a sheet of parchment paper on a full size baking sheet. In an electrical mixer, beat 4 large eggs and 3/4 cup sugar for 2 minutes. Add in 1 Tablespoon of honey. In a cup combine 1/2 teaspoon of baking soda and 1 teaspoon of lemon juice together. It will foam up, add to the mix. Turn speed to the lowest, sift in 3/4 cup of flour. Chop 1 cup of pecans, then using a spatula mix in the pecans. Spread the batter on to prepared baking sheet. Bake at 350F for 15 minutes until toothpick comes out clean (time may vary depending on your oven). Roll into a clean towel, let it cool down. Unroll it and take off the parchment paper. Cream: Beat 1 cup of softened unsalted butter, until smooth. Add in 1 can of dulce de leche. Unroll the roll and spread the cream all over evenly. Roll it back into a roll. Cover the roll with remaining cream and decorate. I decorated it with ganache and chopped pecans.

HONEY PECAN CHEESECAKE

Steps:

• 1. Combine crust ingredients; press into the bottom only of a greased 9 inch springform pan. Refrigerate.
• 2. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla mix well. Stir in pecans. Pour into crust and bake at 350 degrees for 50 to 55 minutes or until center is nearly set.
• 3. Turn off oven open door and leave cheesecake in oven for 1 hour. Remove from oven cool completely. Refrigerate overnight.
• 4. For topping combine the honey, bitter, and water in a small saucepan cook and stir over medium heat for 2 minutes longer (mixture will be thin )
• 5. Spoon over cheesecake, carefully remove sides of pan before serving. Refrigerate any leftovers. Yield 12 servings.

HONEY PECAN CREAM CHEESE

Steps:

• Mix all ingredients into softened cream cheese.