Honey Pecan Cheesecake Recipes

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.

HONEY PECAN CHEESECAKE

Steps:

• Combine the first foour ingredients; press onto the bottom only of a greased 9-in. springform pan. Refrigerate.
• 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. Bake at 350 for 50-55 minutes or until center is nearly set. Turn off the oven; open door and leave cheesecake in oven for 1 hour. Remove from the oven; cool completely. 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.

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.