Honey Pecan Carrot Cheesecake Recipes

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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



Honey Pecan Cheesecake image

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.

1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup ground pecans
2 tablespoons sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed dark brown sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/4 cup honey
1 tablespoon butter
1 tablespoon water
1/2 cup chopped pecans

HONEY PECAN CARROT CHEESECAKE

This was a last minute recipe. I didn't have any graham crackers, so I used some Rice Chex Cereal, instead. It came out terrific.

Provided by Judy-Jude

Categories     Cheesecake

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Honey Pecan Carrot Cheesecake image

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.

Nutrition Facts : Calories 594.3, Fat 37.2, SaturatedFat 17.3, Cholesterol 190.1, Sodium 468.7, Carbohydrate 50.8, Fiber 2.3, Sugar 34, Protein 17.2

1 cup Rice Chex, coarsely crushed
3/4 cup pecans, finely chopped
3 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon butter
1 (15 ounce) container ricotta cheese, drained
1 (8 ounce) package cream cheese, at room temperature
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon salt
1/4 cup orange juice
1 cup carrot, finely shredded

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



Honey Cheesecake image

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

2 lbs cream cheese
2/3 cup honey
4 eggs
1 teaspoon vanilla

PECAN-TOPPED CARROT PIE

People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10



Pecan-Topped Carrot Pie image

Steps:

  • Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts :

4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Dash salt
1 unbaked pastry shell (9 inches)
1 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons butter, melted

HONEY CARROT CAKE

This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.

Provided by Sarah

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 17



Honey Carrot Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
  • To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 37.5 g, Cholesterol 44.1 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 233.3 mg, Sugar 23.8 g

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ cups honey
¾ cup buttermilk
3 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrot
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
⅓ cup honey
1 teaspoon vanilla extract

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