Best 4 Honey Pecan Cheesecake Recipes

Indulge in a symphony of flavors with our delectable Honey Pecan Cheesecake, a dessert that elevates the classic cheesecake experience to new heights. This culinary masterpiece starts with a buttery graham cracker crust, providing a sturdy and flavorful base for the creamy cheesecake filling. The filling is a harmonious blend of velvety cream cheese, tangy sour cream, sweet honey, and a hint of vanilla, resulting in a rich and luscious texture that melts in your mouth. Topped with a generous layer of caramelized pecans, each bite offers a delightful crunch and a burst of nutty sweetness. But that's not all - this article also features three additional cheesecake recipes that will tantalize your taste buds: a luscious No-Bake Cheesecake, a refreshing Key Lime Cheesecake, and a decadent Chocolate Chip Cookie Dough Cheesecake. Get ready to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY PEAR CHEESECAKE

Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

HONEY CHEESECAKE

Honey Cheesecake image

Make and share this Honey Cheesecake recipe from Food.com.

Provided by Dave5003

Categories Cheesecake

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs cream cheese
2/3 cup honey
4 eggs
1 teaspoon vanilla

Steps:

Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
Beat in honey and vanilla.
Blend in eggs.
Pour into a buttered and crumb lined 9 inch springform pan.
Place in a hot water bath.
Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
Chill over night before serving.

Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4

HONEY PECAN CHEESECAKE

HONEY PECAN CHEESECAKE image

You can't beat a good cheesecake. Some of the ladies at worship services make really good cheesecake. There is one cheesecake I wont forget and it's a orange marmalade cheesecake

Provided by JANET JORDAN

Categories Cakes

Time 1h10m

Number Of Ingredients 17

Ingredients

CRUST;
1 c vanilla wafer crumbs
5 Tbsp butter, melted
2 Tbsp sugar
1 c ground pecans
FILLING;
38 oz cream cheese softened
1 c packed dark brown sugar
3 eggs
2 Tbsp all purpose flour
1 Tbsp maple flavoring
1 tsp vanilla extract
TOPPING;
1/4 c honey
1 Tbsp butter
1 Tbsp water
1/2 c chopped pecans

Steps:

1. Combine crust ingredients; press into the bottom only of a greased 9 inch springform pan. Refrigerate.
2. In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth. Add flour, maple flavoring and vanilla mix well. Stir in pecans. Pour into crust and bake at 350 degrees for 50 to 55 minutes or until center is nearly set.
3. Turn off oven open door and leave cheesecake in oven for 1 hour. Remove from oven cool completely. Refrigerate overnight.
4. For topping combine the honey, bitter, and water in a small saucepan cook and stir over medium heat for 2 minutes longer (mixture will be thin )
5. Spoon over cheesecake, carefully remove sides of pan before serving. Refrigerate any leftovers. Yield 12 servings.

HONEY PECAN CHEESECAKE

Honey Pecan Cheesecake image

Make and share this Honey Pecan Cheesecake recipe from Food.com.

Provided by carolinafan

Categories Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup vanilla wafer crumbs
5 tablespoons butter, melted
2 tablespoons sugar
1/4 cup ground pecans
3 (8 ounce) packages cream cheese, softened
1 cup packed dark brown sugar
3 eggs
2 tablespoons all-purpose flour
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup honey
1 tablespoon butter
1 tablespoon water
1/2 cup chopped pecans

Steps:

Combine the first foour ingredients; press onto the bottom only of a greased 9-in. springform pan. Refrigerate.
In a mixing bowl, beat cream cheese and sugar. Add eggs; beat until smooth.
Add flour, maple flavoring and vanilla; mix well. Stir in pecans.
Pour into crust. Bake at 350 for 50-55 minutes or until center is nearly set. Turn off the oven; open door and leave cheesecake in oven for 1 hour. Remove from the oven; cool completely. Refrigerate overnight.
For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes.
Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

Nutrition Facts : Calories 541.9, Fat 38.6, SaturatedFat 18.1, Cholesterol 130.5, Sodium 291.6, Carbohydrate 43.4, Fiber 1.5, Sugar 26.2, Protein 7.9

Tips:

To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing.
Use high-quality honey for the best flavor. If you can, find a local honey that is made from wildflowers.
Toast the pecans in a preheated oven to enhance their flavor and aroma.
Chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the cheesecake to set properly.

Conclusion:

This honey pecan cheesecake is a delicious and decadent dessert that is perfect for any occasion. The combination of honey, pecans, and cream cheese is simply irresistible. Follow the tips above to ensure that your cheesecake turns out perfectly.