Caramel Pecan Cheesecake Trifle Recipes

PECAN PRALINE CARAMEL TRIFLE

Pecan Praline Caramel Trifle image

Provided by Melissa Sperka

Categories Dessert

Number Of Ingredients 8

Ingredients

1/2 cup chopped pecans (toasted)
1 Pecan Praline Buttermilk Pound Cake (cubed)
2 3.4 oz boxes caramel instant pudding mix (may substitute butterscotch)
4 cups half & half
1 8 oz cream cheese, softened
2 8 oz whipped topping, thawed and divided
1 14 oz can dulce de leche or quality caramel ice cream topping
1/4 cup bits-o-brickle toffee bits

Steps:

Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
By hand fold in 1 (8-oz) whipped topping.
To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
Chill for 4 hours. Store leftovers chilled.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 165 mg, Fiber 1 g, Sugar 27 g, Calories 330 kcal, UnsaturatedFat 4 g

CARAMEL PECAN CHEESECAKE

Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

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