10 bake pecan pie cheesecake Recipes

pecan shortbread cookies, butter, melted, bricks (8 oz each) 1/3-less-fat cream cheese, sugar, grated orange zest, orange juice, pkt unflavored gelatin (scant 21/2 tsp), sweet orange marmalade, pt (about 12 oz) fresh strawberries, hulled and sliced, fresh blueberries, oranges, peeled and sectioned

no-bake home-style cheesecake mix, crushed vanilla wafers (about 15 wafers), sugar, cold butter, cubed, milk plus 1-1/2 cups 2% , divided, instant banana cream pudding mix, bananas , cut into 1/4-in. slices, chopped pecans, toasted

cream chesse, softened, sugar, pure 100% pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, chopped pecans, divided, graham cracker pie crust

bisquick reduced-fat baking mix, brown sugar, chopped pecans, toasted, firm butter or 1/4 cup margarine, reduced-fat cream cheese, softened, bisquick reduced-fat baking mix, non-fat vanilla yogurt, pumpkin (not pie mix), egg substitute, fat-free caramel topping, chopped pecans, caramel topping , if desired

reduced-fat cream cheese, softened, white sugar, pure pumpkin (such as libby s), ground cinnamon, ground nutmeg, ground ginger, vanilla extract, chopped pecans, divided, prepared graham cracker crust

graham-cracker crumbs, butter, melted, sugar, divided use, cream cheese, softened, vanilla extract, eggs, sour cream, cornstarch, baked and chilled pecan pie, candied pecans, divided use, sweetened whipped cream

pecan halves, toasted, divided, graham cracker crumbs, sugar, margarine or 1/4 cup butter, melted, cream cheese, softened, sweetened condensed milk, premium white baking chocolate, melted, vanilla, divided, eggs, cherry pie filling, thawed whipped topping (cool whip )

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.