Honey Pecan Carrot Cheesecake Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. 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.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch springform pan.
• Combine Rice Chex, pecan, honey, cinnamon, and butter.
• Press into the bottom and slightly up the sides of a springform pan.
• Bake for 5-7 minutes, set aside to cool.
• Place remaining ingredients into large bowl and beat until smooth.
• Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
• Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
• You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
• Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.