EASY PECAN CHEESECAKE RECIPE RECIPES
PECAN PIE MUFFINS RECIPE | ALLRECIPES
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Muffins
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 18 mini muffins
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
- In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 31.1 g, CholesterolContent 77.4 mg, FatContent 23.5 g, FiberContent 1.4 g, ProteinContent 3.4 g, SaturatedFatContent 9.7 g, SodiumContent 119.3 mg, SugarContent 24.3 g
PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM
Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!
Provided by Pillsbury Kitchens
Total Time 2 hours 10 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
- In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
Nutrition Facts : Calories 560 , CarbohydrateContent 68 g, FatContent 5 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 370 mg
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PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
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Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 230 calories per serving
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Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 230 calories per serving
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
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CARAMEL-PECAN CHEESECAKE PIE RECIPE: HOW TO MAKE IT
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 502 calories per serving
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
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PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM
Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!
From pillsbury.com
Reviews 5
Total Time 2 hours 10 minutes
Calories 560 per serving
From pillsbury.com
Reviews 5
Total Time 2 hours 10 minutes
Calories 560 per serving
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
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For an almost instant dessert, I spread homemade ganache and caramel sauce over premade cheesecake. It always makes busy holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois
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Reviews 3.7
Total Time 25 minutes
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Calories 585 calories per serving
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