KETO BERRY-PECAN CHEESECAKE BARS
These cheesecake bars are an excellent sweet on a low-carb or keto lifestyle.
Provided by Nicole
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
- Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
- Bake in the preheated oven for about 35 minutes.
- Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
- Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 11.2 g, Cholesterol 37.6 mg, Fat 14.3 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.3 g, Sodium 77.8 mg, Sugar 0.5 g
BLUEBERRY PECAN CRUNCH CAKE
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
- In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
- Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
RUSTIC BLUEBERRY CHEESECAKE
Steps:
- For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
- For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
- For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
- Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
- Slice and serve.
CINNAMON BLUEBERRY PECAN BREAKFAST CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
- Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
- Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
- Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Let cool completely in the pan before serving.
BLUEBERRY PECAN GALETTE RECIPE BY TASTY
Here's what you need: pecan, all purpose flour, rolled oats, granulated sugar, kosher salt, unsalted butter, Walmart® blueberries, granulated sugar, cornstarch, kosher salt, lemon zest, lemon juice, refrigerated pie crust, large egg, water, coarse sugar, vanilla ice cream, chopped pecan
Provided by Walmart
Categories Desserts
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the pecan crumble: In a medium bowl, mix together the pecans, flour, oats, granulated sugar, and salt. Add the butter and use your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Make the filling: Add ½ cup of the Walmart® blueberries to a large bowl and mash with a fork. Add the remaining 2 cups of blueberries, the granulated sugar, cornstarch, salt, lemon zest, and lemon juice, and mix until well combined.
- Unroll the refrigerated pie crust onto the prepared baking sheet. Pour the blueberry filling onto the center of the crust and spread evenly, leaving a 2-inch border around the edges. Going in one direction, fold the dough border over the filling, creating creases by using your fingers to tuck the dough under itself every 2-3 inches. Sprinkle the pecan crumble on top of the filling. Chill the galette in the refrigerator for 15 minutes.
- In a small bowl, whisk together the egg and water.
- Once the galette has chilled, use a pastry brush to brush the egg wash over the crust, then sprinkle with the coarse sugar.
- Bake the galette for 25 minutes, then rotate the pan and bake for another 20-25 minutes, or until golden brown and the filling is set. If the crust starts to brown too much, tent the edges of the galette loosely with foil. Remove the galette from the oven and let rest for 1 hour before serving.
- Slice the galette into 6-8 pieces and serve topped with a scoop of ice cream and a sprinkle of chopped pecans.
- Enjoy!
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