Best Honey Pecan Carrot Cheesecake Recipes

HONEY PECAN CHEESECAKE

Honey Pecan Cheesecake image

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

Ingredients

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

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 CARROT CHEESECAKE

Honey Pecan Carrot Cheesecake image

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

Ingredients

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

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.