Caramel Pecan Cheesecake Bites Recipes

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CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
  • In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
  • Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  • In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

CARAMEL-PECAN CHEESECAKE BITES



Caramel-Pecan Cheesecake Bites image

Brighten up your next party with our Caramel-Pecan Cheesecake Bites. Perfect for snacking while conversing, Caramel-Pecan Cheesecake Bites are easy to make and delicious. Try your hand at this recipe, and your guests will be sure to take note.

Provided by My Food and Family

Categories     Recipes

Time 2h4m

Yield 24 servings

Number Of Ingredients 8

1/3 cup pecan halves, divided
1/2 cup graham cracker crumbs
2 Tbsp. butter, melted
1/2 cup plus 1 Tbsp. packed brown sugar, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 egg
12 KRAFT Caramels
2 Tbsp. milk

Steps:

  • Heat oven to 325°F.
  • Reserve 24 pecan halves for later use. Finely chop remaining nuts; place in medium bowl. Add graham crumbs, butter and 1 Tbsp. sugar; mix well. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1/2 Tbsp. crumb mixture to each cup.
  • Beat cream cheese and remaining sugar in small bowl with mixer until blended. Add egg; beat just until blended. Spoon over crusts, adding about 1 Tbsp. batter to each cup.
  • Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely.
  • Refrigerate 1 hour.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Drizzle about 1/2 tsp. caramel sauce over each cheesecake. Top with reserved nuts.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

CARAMEL PECAN CHEESECAKE BITES



Caramel Pecan Cheesecake Bites image

Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 70

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 cup whipping (heavy) cream
3 eggs
1/2 cup pecan halves, coarsely chopped
1 tablespoon butter or margarine, softened
1 tablespoon packed brown sugar
1/3 cup caramel topping

Steps:

  • Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
  • Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bite, Sodium 105 mg

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES



Mini Chocolate-Pecan-Caramel Cheesecakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
  • Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
  • For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  • Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  • For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  • Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  • Allow to thaw at room temperature for 30 minutes before serving.

CARAMEL CHEESECAKE BITES RECIPE - (4.4/5)



Caramel Cheesecake Bites Recipe - (4.4/5) image

Provided by mseemeyer

Number Of Ingredients 17

caramel:
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Steps:

  • Pre-heat the oven to 350 degrees F. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)

Provided by newspapergal

Categories     Cheesecake

Time 55m

Yield 32 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1 tablespoon vanilla
1/2 cup sour cream
3 eggs
1 (14 ounce) bag caramels, divided
2 tablespoons water, divided

Steps:

  • Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
  • Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
  • Bake at 350 degrees for 10 minutes.
  • Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Mixture will be pretty thick.
  • Add sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Place 36 caramels and 1 tablespoon water in microwavable bowl.
  • Microwave on high 1 minute or until caramels are completely melted when stirred.
  • Add melted caramels to cream cheese batter; stir until well blended.
  • The caramel will become kind of stringy through the batter as the caramels cool.
  • Pour over crust.
  • Bake at 350 degrees for 40 minutes or until center is almost set.
  • Sprinkle cheesecake with remaining 1/2 cup pecans.
  • Refrigerate 4 hours or overnight.
  • ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
  • I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

CARAMEL PECAN PIE CHEESECAKE



Caramel Pecan Pie Cheesecake image

My sister shared this recipe on Thanksgiving Day 2012. It sounded so good I had to try it right away! It is a fabulous combination of pecan pie and cheesecake!

Provided by iowamom&teacher

Categories     Desserts     Pies     Pecan Pie Recipes

Time 5h50m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
½ cup white sugar
4 eggs, divided
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (12 ounce) jar caramel ice cream topping

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
  • Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
  • Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
  • Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  • Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

Nutrition Facts : Calories 523.9 calories, Carbohydrate 54.8 g, Cholesterol 124.2 mg, Fat 32 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 411.7 mg, Sugar 14.4 g

CARAMEL CHEESECAKE BITES



Caramel Cheesecake Bites image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Cheese     Dairy     Dessert     Bake     Christmas     Cream Cheese     Birthday     Shower     Christmas Eve     Engagement Party     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 bars

Number Of Ingredients 8

Buttery Sugar Cookie dough recipe
20 ounces jarred or canned dulce de leche at room temperature (see Cooks' Notes)
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Special Equipment
A 13- by 9-inch baking pan; small offset metal spatula (optional but so helpful); disposable pastry bag (optional)

Steps:

  • Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
  • Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
  • Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
  • Stir dulce de leche well, then spread 1 1/4 cups of it-there will be some left over-evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
  • Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
  • Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
  • Cool completely in pan on a rack, then chill until cold, about 3 hours.
  • With aid of foil overhang, lift cheesecake confection from pan.
  • Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
  • Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.

BUTTER PECAN CARAMEL CHEESECAKE



Butter Pecan Caramel Cheesecake image

It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.

Provided by The Real Cake Baker

Categories     Cheesecake

Time 3h30m

Yield 1 11 in springfoam, 11-12 serving(s)

Number Of Ingredients 17

1 3/4 cups Nature Valley pecan crunch granola bars, crumbled fine
1/2 cup butter
3 tablespoons flour
3 tablespoons brown sugar
1/2 cup of melted butter
1/2 cup of chopped pecans (roasted in butter)
14 -22 ounces caramels (about 60 pieces)
5 ounces evaporated milk
2 tablespoons butter
3 (8 ounce) packages Philadelphia Cream Cheese
1 1/2 cups sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup fine chopped pecans, roasted in
butter

Steps:

  • Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
  • In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead).
  • Do not let the caramel sauce touch the pan or it will stick and break the pan.
  • Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
  • Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
  • This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE



PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake image

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

CARAMEL-PECAN CHEESECAKE PIE



Caramel-Pecan Cheesecake Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

  • 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.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

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Cool in pan on a wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each cheesecake bite. Carefully transfer to a wire rack and let cool. Cover and chill before serving. Step 5. Just before serving, in a small bowl stir …
From bhg.com


CARAMEL PECAN CHEESECAKE BITES - LACTO OVO VEGETARIAN RECIPES
Caramel Pecan Cheesecake Bites requires roughly 3 hours and 30 minutes from start to finish. This vegetarian recipe serves 70. One serving contains 72 calories, 1g of protein, and 5g of fat. A mixture of whipping cream, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. com.
From fooddiez.com


CARAMEL PECAN CHEESECAKE - BAKING A MOMENT
2017-10-10 Cook Time. 1 hr 15 mins. Chill Time: 2 hrs. Total Time. 1 hr 45 mins. This caramel pecan cheesecake is so rich and creamy, with a wonderfully nutty, toasty flavor from the pecans, brown sugar, and caramel. Course: Dessert. Cuisine: American.
From bakingamoment.com


SNACKWORKS
Preparation. Mix crumbs and butter until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 2 Tbsp. caramel syrup evenly over crusts; sprinkle with 3 Tbsp. nuts. Beat cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining caramel syrup; mix well.
From snackworks.ca


NO BAKE CARAMEL PECAN CHEESECAKE — LOW CARB LOVE™
2022-01-30 Crust Ingredients: 1 cup almond flour. 1/2 cup pecans, chopped . 1/2 cup sweetener. 5 tbsp melted butter . Filling Ingredients: 16 oz softened cream cheese
From lowcarblove.com


CARAMEL PECAN BITES - OR WHATEVER YOU DO
2021-10-28 What you do: Mix together the powdered sugar and dry milk powder. Melt the butter in a pot. Add in the corn syrup & granulated sugar. Let melt over medium heat until it is simmering. Slowly mix in the powdered sugar mixture. Stir until combined. Stir in the powdered sugar / milk mixture.
From orwhateveryoudo.com


CARAMEL PECAN CHEESECAKE BITES - THERESCIPES.INFO
1/3 cup caramel topping Steps 1 Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool. 2 Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
From therecipes.info


3-LAYER CARAMEL PECAN PUMPKIN CHEESECAKE BITES » ALLFOOD.RECIPES
2013-11-17 Heat oven to 300°F. Line a mini muffin pan with liners. In small bowl, mix cereal crumbs and butter. Divide evenly among liners and press crumb mixture in bottom.
From allfood.recipes


CARAMEL PECAN CHEESECAKE RECIPE - SIMPLY STACIE
Mix cream cheese, sugar and vanilla with a mixer on medium speed until blended (about 2 to 3 minutes). Add in eggs and mix until blended. Melt caramels with milk in a saucepan over low heat until smooth. Stir constantly once they start to melt. …
From simplystacie.net


CHOCOLATE PECAN BITES - THERESCIPES.INFO
Chocolate Covered Pecan Pie Bites - Bite Sized Pecan Pie! tip picky-palate.com. 1 cup melted chocolate Instructions Preheat oven to 350°F. In a large bowl, mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below ...
From therecipes.info


CARAMEL PECAN CHEESECAKE - BUTTER BE READY
2019-10-30 First, to make the cheesecake crust, simply combine the graham cracker crumbs, sugar, and salt in a medium-sized bowl. Add in melted butter, stir to combine and press mixture into a lightly greased 9 or 10-inch springform pan. Transfer pan to a large baking sheet and bake crust in oven for 10-12 minutes.
From butterbeready.com


CARAMEL PECAN CHEESECAKE BARS - RECIPE GIRL
2013-09-16 In a large bowl, use an electric mixer to combine the cream cheese and sugar on medium speed until well-blended. Add the sour cream, flour and vanilla; mix well. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Pour the filling over the crust and spread to make an even layer.
From recipegirl.com


CARAMEL PECAN CHEESECAKE BITES | RECIPE - PINTEREST.COM
Nov 18, 2012 - Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group. Nov 18, 2012 - Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


CARAMEL PECAN S'MORE CHEESECAKE BITES | HY-VEE
Step 1. Line a standard muffin tin with 10 paper liners. Mix together graham cracker crumbs and melted butter until combined. Press into prepared muffin tin. Drizzle 2 tablespoons caramel syrup over each crust, sprinkle with 3 tablespoons nuts. Step 2. In a medium bowl, beat together cream cheese and marshmallow creme until light and fluffy.
From hy-vee.com


CARAMEL PECAN NO-BAKE CHEESECAKE - SOUTHERN BITE
2021-04-08 Reserve 1 cup of the crumbs for the topping and set aside. In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well coated. Pour the mixture evenly into a 9x-13-inch baking dish and firmly press to …
From southernbite.com


CHEESECAKE CARAMEL BITES RECIPES ALL YOU NEED IS FOOD
Salty Caramel Cheesecake Bites. Salty Caramel Cheesecake Bites. Ingredients: 1 1/4 cup finely crushed graham cracker crumbs 3 tablespoon sugar, divided 1/3 cup butter, melted 2 (8 oz.) package cream cheese, softened 1 tablespoon all purpose flour 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided 1/4 cup sour cream 1 teaspoon ...
From stevehacks.com


CARAMEL PECAN CHEESECAKE | KING ARTHUR BAKING
2010-12-08 Pour the filling into the pre-baked crust. Bake the cake in the 325°F oven for 40 minutes. Reduce the heat again to 300°F and bake for an additional 15 minutes. An instant-read thermometer inserted 2” from the outside edge will read 170°F. Be careful not to put your thumb into the top as I did.
From kingarthurbaking.com


CARAMEL PECAN CHEESECAKE RECIPE | RECIPE | CARAMEL PECAN …
May 6, 2016 - Caramel Pecan Cheesecake has a caramel layer followed by cheesecake filling and topped with pecans and caramel. Perfect for your sweet tooth.
From pinterest.ca


SALTED CARAMEL PECAN CHEESECAKE DIP RECIPE - BITE ME MORE
2020-06-22 directions. Using a mixer, on high speed mix cream cheese, caramel sauce, marshmallow and vanilla until blended. Fold in Cool Whip and 1/4 cup chopped pecans. Place in a serving bowl and top with 1/4 cup pecans, caramel sauce and sprinkle with sea salt. Serve with your choice of dipper.
From bitememore.com


CHOCOLATE CARAMEL PECAN PIE BITES - ERIN LIVES WHOLE
2021-12-05 Mix well. Use a small cookie scoop or spoon to add the pecan caramel mixture to a parchment-lined baking sheet. Use about 2 tablespoons for each bite, and stack the mixture up so the bites aren’t so flat. Place the bites in the freezer for 2 hours. After 2 hours, melt the chocolate in the microwave and add about 1 tbsp to each pecan caramel.
From erinliveswhole.com


CARAMEL PECAN S'MORE CHEESECAKE BITES RECIPE LIST - SALEWHALE.CA
3/4 cup: graham crumbs: 1/4 cup: butter, melted: 1/2 cup: caramel sundae syrup, warmed, divided: 1/3 cup: coarsely chopped pecans, divided: 1 pkg. (250 g ...
From salewhale.ca


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