|Pecans: From Soup to Nuts|
|by Marcelle Bienvenu|
This lovely collection of 45 recipes features the pecan in appetizers, soups, breads, salads, meats, and more.
81 - 90 of 137 for pecan crusted cheesecake
Combine graham cracker ... dip a few pecan halves into caramel ... mixture over cooled crust; top with ... pan and loosen cheesecake with spatula. Melt ... 16 to 20 servings.
In large bowl ... bars; pour into crust-lined pan. In ... brown sugar, and pecans; blend well. ... refrigerate 4 hours or overnight. Store in refrigerator.
Combine crumbs, pecans and butter in ... minutes. Let the cheesecake cool to room ... around edge of topping. Serve cheesecake slightly chilled. Serves 12.
Place caramels and ... 1/2 c. chopped pecans. Pour into pie crust. Combine cream ... cake with remaining pecans. Chill, loosely covered, until serving time.
Heat oven to ... bars. Pour into crust-lined pan. In ... brown sugar and pecans, blend well. ... Refrigerate 4 to 5 hours or overnight. Store in refrigerator.
Heat oven to ... combined. Stir in pecans. Reserve 1 ... smooth. Pour over crust; sprinkle evenly ... Cut into bars. Store in refrigerator. Yield 36 bars.
Grease a 9-inch ... nuts. Pour into crust lined spring-form pan. ... crack. Brush top with maple syrup. Chill completely. Remove sides of pan before serving.
Preheat oven to ... Combine graham crumbs, pecans and sugar. Work ... Pour filling over crust. Bake 45 ... Refrigerate at least 35 minutes. 10 to 12 servings.
Preheat oven to 375°F. Prepare Crust: Mix all ... minutes at 375°F, until filling is set. Cool 15 minutes on wire rack. Chill overnight, then remove from pan.
Mix cream cheese ... of mixture onto crust, spread evenly. ... 1/4 cup toasted pecans. Top with ... Pie freezes well and recipe is weight watcher friendly.
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