Craving the best of both worlds? This Pecan Pie Caramel Cheesecake brings together two classic desserts in one show-stopping ...

Preparation Make the crust: Preheat the oven to 350 F with racks in the center and lower third positions. Pulse the graham crackers in the bowl of a food processor until finely ground. Add sugar ...

2. Press a pecan shortbread cookie into the bottom of 12 separate cupcake liners, then insert liners into muffin tins. 3. Beat cream cheese until thoroughly softened in mixing bowl. Scrape down ...

Refrigerate at least 2 hours. In a medium bowl, combine toasted pecan halves with ¼ cup caramel sauce; toss to coat. Arrange pecans on top of chilled pie. Drizzle with any remaining caramel in bowl.

1 teaspoon vanilla extract ¼ cup pecan pieces, toasted (optional) Directions For the Crust Preheat oven to 350°F. Position the rack in the center of the oven. Wrap a double layer of extra-wide ...

Makes 16. Recipe from Lisa Buquoi, of Denham Springs, is a finalist in the dessert category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 1. Preheat oven ...

It’s the fall-centric dessert your stomach deserves. For a sweet trifecta, you’re going to want to treat yourself to a slice of the Pumpkin Pecan Cheesecake.

For the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on high until smooth and creamy, about 3 minutes.

Refrigerate at least 2 hours. In a medium bowl, combine toasted pecan halves with ¼ cup caramel sauce; toss to coat. Arrange pecans on top of chilled pie. Drizzle with any remaining caramel in bowl.