Chocolate Caramel Pecan Cheesecake Recipes

CHOCOLATE CARAMEL PECAN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix crumbs and margarine; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Microwave caramels and milk in small microwaveable bowl on HIGH 4 min. or until caramels are completely melted, stirring after 2 min. Pour over crust; sprinkle with nuts.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over nuts. Place springform pan on baking sheet.
• Bake 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Serve topped with COOL WHIP.

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
• Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
• For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
• Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
• For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
• Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
• Allow to thaw at room temperature for 30 minutes before serving.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

PECAN CARAMEL CHEESECAKE

Steps:

• Make crust:
• In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
• Preheat oven to 325°F.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
• Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
• Make topping:
• In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
• Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

CARAMEL-PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust. Refrigerate 10 min.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

CHOCOLATE PECAN CHEESECAKE

Steps:

• In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans.