Butter Pecan Cream Cheese Cookies Cake Mix Recipes

CREAM CHEESE BUTTER PECAN COOKIES

Cream Cheese Butter Pecan Cookies image

I combined a couple of recipes to come up with this cookie. I had made another version found online and they were delicious and tasted just like the ice cream, but they were a crumbly, shortbread texture and I wanted more of a soft cookie. This is what I got with this recipe!

Provided by SPumpFan

Categories Dessert

Time 38m

Yield 60-70 About 5 Dozen, 60-70 serving(s)

Number Of Ingredients 10

Ingredients

1 cup light brown sugar
1 cup butter, softened
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1 egg yolk
2 cups pecans, chopped
6 ounces toffee pieces, chopped
2 cups all-purpose flour

Steps:

In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
Cover and refrigerate for at least an hour. (I let mine sit overnight).
Preheat your oven (use convection bake if you have it) to 375 degrees F.
Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)

Butter Pecan Cream Cheese Cookies (Cake Mix) image

I came up with these after seeing a recipe for Devils Food Cream Cheese Cookies. My mom does not care for chocolate, so I decided to try using a Butter Pecan cake mix instead. They were a hit. Very soft and chewy. I hope you enjoy them!

Provided by Elaine

Categories Dessert

Time 18m

Yield 36 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup softened butter or 1/4 cup margarine
1 (8 ounce) package cream cheese, softened
1 egg
1/4 teaspoon maple flavoring or 1/4 teaspoon vanilla flavoring
1 (18 ounce) box butter pecan cake mix (2 layer)

Steps:

Preheat oven to 375 degrees.
Cream butter and cream cheese together.
Blend in egg and maple flavoring.
Add dry cake mix 1/3 at a time, mix well after each addition.
Chill for 30 minutes.
Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.

Nutrition Facts : Calories 34.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 33.5, Carbohydrate 0.3, Sugar 0.2, Protein 0.6

BUTTER PECAN CHEESECAKE

Butter Pecan Cheesecake image

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Provided by PGS

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 475 degrees F (245 degrees C).
Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 27.1 g, Cholesterol 138.5 mg, Fat 44.8 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 303.5 mg, Sugar 18 g

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