Pecan treats in three ways that give in to these irresistible recipes!
Ingredients
1. Pecan Pie Cheesecake
For the Crust
2 cups of graham cracker crumbs
⅓ cup of packed light brown sugar
½ cup of salted butter, melted
For the Pecan Pie Filling
⅓ cup of salted butter
1 cup of granulated sugar
1 cup of light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups of pecans, chopped
For the Cheesecake
2 (8-ounce) packages of cream cheese, softened
1 cup of granulated sugar
¼ teaspoon of salt
1½ tablespoons of all-purpose flour
1 tablespoon of vanilla extract
3 eggs
½ cup of sour cream
For the Pecan Topping
¼ cup of salted butter
⅓ cup of light brown sugar
½ teaspoon of vanilla extract
¼ cup of heavy cream
1 cup of roughly chopped pecans
2. Pecan Pie Cheesecake Bars
For The Graham Cracker Crust:
2½ cups of graham cracker crumbs
½ cup of finely chopped pecans
3 tablespoons of granulated sugar
½ cup of salted sweet cream butter, melted and cooled
For The Cheesecake Filling:
¾ cup of granulated sugar
2 tablespoons of cornstarch
3 (8-ounce) packages of cream cheese, room temperature
¾ cup of sour cream, room temperature
1½ teaspoons of pure vanilla extract
2 extra-large eggs, room temperature
For The Pecan Topping:
½ cup of salted sweet cream butter, sliced into 1 tablespoon pats
½ cup of dark Karo syrup
⅓ cup of granulated sugar
⅓ cup of light brown sugar, packed
¼ cup of heavy cream
1½ cups of roughly chopped pecans
3. Pecan Dump Cake
2¾ cups of dark brown sugar, packed (divided into 2 cups and ¾ cup)
1 cup of dark corn syrup (I used dark Karo syrup)
1¼ cup of salted butter, (divided into ½ cup and ¾ cup) melted, and cooled
3 large eggs, room temperature
2 teaspoons of pure vanilla extract
4 cups of pecan halves (divided into 3 cups and 1 cup)
1 (15.25-ounce or 432-gram) box of white cake mix
1 cup of hot water
Caramel topping, optional