Honey Pecan Cream Cheese Recipes

Steps:

• Mix all ingredients into softened cream cheese.

Steps:

• Heat large heavy skillet on medium heat. Spray one side of tortilla with cooking spray. Place tortilla, cooking spray-side down, in skillet; cook 1 min. or until lightly browned.
• Remove tortilla from skillet. Carefully spread cream cheese spread onto unsprayed side of tortilla; sprinkle with cinnamon sugar. Fold in half to enclose filling.
• Cook in same skillet 1 min. on each side or until golden brown on both sides.

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

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°F.
• Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
• Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
• In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
• Beat in sugar and vanilla.
• Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
• Stir in carrots and pecans by hand.
• Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
• Cool on a rack.
• Icing:.
• Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
• Remove cooled cake from pans.
• Spread Icing over sides and top of cake.
• Sprinkle with 1/2 cup of chopped pecans.