Best 5 Honey Pecan Cheesecake Recipes
Indulge your taste buds with the delightful combination of honey and pecans in a decadent cheesecake. This classic dessert is elevated with the sweet and nutty flavors of these two ingredients, creating a symphony of flavors that will tantalize your palate. Whether you prefer a traditional cheesecake or a more modern twist, there are many recipes available to cater to your preferences. Embark on a culinary journey to discover the perfect honey pecan cheesecake recipe that will satisfy your cravings and impress your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
HONEY PECAN CHEESECAKE
Make and share this Honey Pecan Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541.9, Fat 38.6, SaturatedFat 18.1, Cholesterol 130.5, Sodium 291.6, Carbohydrate 43.4, Fiber 1.5, Sugar 26.2, Protein 7.9
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
HONEY PEAR CHEESECAKE
We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
HONEY PECAN CHEESECAKE
You can't beat a good cheesecake. Some of the ladies at worship services make really good cheesecake. There is one cheesecake I wont forget and it's a orange marmalade cheesecake
Provided by JANET JORDAN
Categories Cakes
Time 1h10m
Number Of Ingredients 17
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.
Tips for Making the Best Pecan Cheese Ball:
- Use fresh, high-quality ingredients. This will make all the difference in the taste of your cheese ball.
- Make sure your cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to ensure that the cheese ball is smooth and creamy.
- Don't overmix the cheese ball. Overmixing can make the cheese ball tough and rubbery.
- Chill the cheese ball for at least 30 minutes before serving. This will help to firm up the cheese ball and make it easier to handle.
- Serve the cheese ball with your favorite crackers, vegetables, or fruit.
Conclusion:
The pecan cheese ball is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy texture, sweet and nutty flavor, and festive appearance, this cheese ball is sure to be a hit with your guests. You can experiment with different types of nuts, and add-ins to create your own unique variation of this classic recipe. So next time you're looking for a quick and easy appetizer, give this pecan cheese ball a try. You won't be disappointed!
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