CARAMEL PECAN CHEESECAKE
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
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.
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
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
CARAMEL SWIRL PECAN CAKE
Make and share this Caramel Swirl Pecan Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Generously grease and flour a 10-inch bundt cake pan.
- In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
- Blend until moistened.
- Beat as directed on package.
- Measure 1 cup batter into a small mixing bowl.
- Add the caramel topping, nuts and flour; mix well.
- Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
- Cover with remaining batter; swirl lightly.
- Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
- Remove from pan.
- Cool completely.
Nutrition Facts : Calories 292.2, Fat 9.2, SaturatedFat 1.3, Cholesterol 36.3, Sodium 370.5, Carbohydrate 49.9, Fiber 1.1, Sugar 19.2, Protein 3.9
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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