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Honey Nut Cheesecake Recipe

Ingredients

1 (18 ounce) package cream cheese, softened

1/2 cup butter

1 1/2 cups white sugar

1 1/2 cups shortening

3 eggs

1 1/2 cups milk

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1/3 cup honey

1/3 cup chopped pecans

1/3 cup chopped walnuts

1/3 cup butter

1 (8 ounce) container vanilla ice cream

1 (4 ounce) can evaporated milk

1 (4 ounce) can honey-roasted almonds

1 (2 ounce) can crushed pineapple with juice

1 (3 ounce) can sliced almonds

1 (3 ounce) can pumpkin seeds

1 (3 ounce) package pumpkin seeds

1 (3 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 cup chopped pecans

3 tablespoons dried currants

1 pint vanilla ice cream

4 eggs

2 teaspoons vanilla extract

1 (9 inch) prepared graham cracker crust

1 (18 ounce) can cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

1 (6 ounce) can evaporated milk

1 (2.5 ounce) package sliced almonds

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch square pan with parchment paper or aluminum foil.

In a medium bowl, beat cream cheese, 1/2 cup butter or margarine, 1 1/2 cups sugar, shortening, eggs and milk until well blended. Mix in pecans. Press mixture evenly into the 9 inch square pan.

Bake in preheated oven for 50 to 60 minutes, or until pastry is golden brown. Cool completely before cutting into squares.

To Make Cream Cheese Filling: In a large bowl, beat cream cheese, 1/2 cup butter or margarine, 1 1/2 cups sugar, 2 eggs and 1 teaspoon vanilla until well blended. Mix together the pecans, walnuts and pecans. Spread over cream cheese filling.

To Make Cream Cheese Frosting: In a small bowl, mix the 1/3 cup butter and 1/3 cup