Caramel Pecan Cheesecake Dessert Cheese Ball Recipes

CARAMEL PECAN CHEESECAKE DESSERT CHEESE BALL

Steps:

• With hand mixer, combine the cream cheese, sour cream, powdered sugar, lemon juice, vanilla and salt. Mix 1-2 minutes or until smooth and fluffy.
• Lay two long strips of plastic wrap in an 'X' shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 1 hour to firm.
• Spread graham cracker crumbs and pecans in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto crumbs to coat. Gently press crumbs and pecans into any non covered spots.
• Transfer cheese ball to platter. Drizzle with caramel sauce. Serve with graham crackers or cookies.

PECAN CARAMEL CHEESECAKE

Steps:

• Make crust:
• In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
• Preheat oven to 325°F.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
• Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
• Make topping:
• In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
• Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.

CARAMEL PECAN CHEESECAKE

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.

CARAMEL PECAN CHEESECAKE

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 CHEESECAKE BITES

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.