Fall is in the air...leaves are changing color, and with Thanksgiving and Christmas just around the corner, you're looking for the perfect dessert that just screams holidays and impresses all your relatives. Here's three delicious recipes perfect for your Ganas Pecans addiction!
Pecan Pie Cheesecake:
To make the Crust:
Line the bottom of 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
To make the Pecan Filling:
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
To make the Cheesecake Filing:
Preheat the oven to 350 degrees F.
Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
To make the topping:
In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge.
Pumpkin and Pecan Granola Bars (Make sure to get our pumpkins, too!):
180g | 2 cups rolled oats
3 tablespoons ground flax seeds (you could sub these for chia seeds)
1/2 teaspoon salt
1 teaspoon pumpkin spice (see recipe notes)
40g | 1/3 cup pecan nuts , chopped
3 tablespoons coconut sugar (any other granulated sugar will also work)
4 tablespoons | ¼ cup cashew butter , or almond
112g | ½ cup unsweetened pumpkin puree
4 tablespoons | ¼ cup brown rice syrup (see recipe notes)
1 tablespoon blackstrap molasses (if you don't have blackstrap molasses add an extra tablespoon of rice syrup instead)
For the chocolate drizzle
90g | ½ cup dairy free chocolate chips
2 tablespoons non dairy milk
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Preheat oven to 350°F
Line a 8 x 8 pan with baking parchment so it hangs over the sides.
Add all the dry ingredients EXCEPT the sugar to a large bowl and stir well.
Add all the wet ingredients and the sugar to a small saucepan.
Heat over a medium heat, stirring frequently until everything has melted and is well combined (this takes a couple of minutes).
Pour the liquid ingredients into the dry and stir really well.
Pour into your prepared tin and press down evenly all over.
Add to the preheated oven and bake for 20 minutes.
Remove and leave to cool in the tray for 30 minutes.
Cut into 10 pieces. A pizza cutter works very well for this.
Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very carefully in the microwave.
Drizzle over the top of the bars and refrigerate until set
Pecan and Honey Diamonds:
Preheat oven to 350ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.
Make crust: Combine flour, confectioners' sugar and salt in a food processor and pulse once or twice. Add butter and process until dough forms a clump when squeezed, about 30 seconds. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks. Bake crust until it looks dry, 18 to 20 minutes. Place on a wire rack.
Make filling: Reduce oven temperature to 325ºF. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat; stir in pecans.
Pour hot filling evenly over crust. Use back of a spoon to distribute nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and use a serrated knife to cut into 30 diamonds.
We hope you will enjoy these delicious recipes as much as we do! Come stop by and see the variety of pecans we have to offer that will satisfy your fall food cravings!