CHOCOLATE-PECAN PIE CHEESECAKE
Chocolate? Yes, please. Pecan pie? Don't mind if I do! Cheesecake? Love some! Finally, you'll see how it feels to please all the people, all the time.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
- Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
- Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE PECAN CHEESECAKE
Mouths will water at the sight of this fast-to-fix pie! Chocolate and caramel make this creamy cheesecake a fabulous dessert. -Christy Bowles, Garfield, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548 calories, Fat 28g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 503mg sodium, Carbohydrate 68g carbohydrate (47g sugars, Fiber 3g fiber), Protein 9g protein.
MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 24 servings
Number Of Ingredients 12
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.
CHOCOLATE PECAN CHEESECAKE COOKIE CUPS
Steps:
- PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
- BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
- BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
- PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
CHOCOLATE PECAN CHEESECAKE PIE
Now, this is a very decadent and special dessert for the holidays. This dessert marries pecan pie with cheesecake. A layer of dark chocolate on top of the crust makes the pie very rich. If you prefer milk chocolate over dark, feel free to use that instead. When cut into, we love the layering look on each slice. When presented,...
Provided by Renee Klevenhagen
Categories Pies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Fill a deep dish pie plate with crust.
- 2. Beat cream cheese, 1 egg, 1/2 c sugar, salt, and 1 teaspoon of vanilla until smooth.
- 3. Pour dark chocolate chips into microwaveable dish and add the whipping cream. Microwave on 50% power until morsels just start to melt (about 1 minute). Remove from microwave and stir with a fork until combined and smooth.
- 4. Pour corn syrup, melted butter, 3 eggs, 1 teaspoon vanilla, and 1/4 cup of sugar into a medium bowl. Whisk until thoroughly combined. Stir in pecans.
- 5. Pour chocolate mixture into the pie crust and smooth out with a spatula until evenly distributed.
- 6. Pour cream cheese mixture over chocolate and smooth out until evenly distributed.
- 7. Then pour pecan mixture over cream cheese mixture and even out on top of the cream cheese mixture.
- 8. Bake in a preheated 350 degree oven for 55 minutes (or until set). Cool completely on a wire rack. Store leftovers (if you have any!) in the refrigerator.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE-CARAMEL-PECAN CHEESECAKE
Make and share this Chocolate-Caramel-Pecan Cheesecake recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Cheesecake
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 758.2, Fat 47, SaturatedFat 20.6, Cholesterol 133.3, Sodium 454.2, Carbohydrate 77.4, Fiber 2.7, Sugar 60, Protein 11.3
CHOCOLATE PECAN CHEESECAKE
Steps:
- Preheat oven to 300F. For crust, mix chocolate cookie crumbs, pecan meal and butter in bowl. Press mixture onto bottom and 2 inches up sides of 9-inch springform pan. For filling, with an electric mixer, beat cream cheese with sugar in large bowl until very smooth. Add eggs and vanilla and beat until smooth. Pour half filling mixture into crust. Sprinkle pecan pieces and mini-chocolate chips onto filling in crust. Pour remaining filling into crust. Top with whole pecans and chocolate chips. Bake about 1 1/2 hours, or until edges puff and center is firm. Place on rack and cool completely. Cover and refrigerate at least 8 hours before serving.
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CHOCOLATE PECAN CHEESECAKES - SOBEYS INC.
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3/5 (1)Total Time 3 hrsEstimated Reading Time 1 minCalories 180 per serving
- Line a muffin tin with 12 paper liners. Break wafers into quarters and fit into each liner (pieces will overlap). Set aside. Preheat oven to 325°F (160°C).
- In a large bowl, using an electric mixer (stand or hand-held) on medium, cream together cream cheese, ricotta and sour cream until fluffy, about 3 min. Add egg, vanilla, cocoa and 1/3 cup (75 mL) of the brown sugar. Beat until smooth and thoroughly combined. Spoon batter into prepared muffin tin.
- In a small bowl, combine remaining brown sugar with pecans and chocolate chips. Sprinkle mixture over batter. Bake on middle rack of oven until set, about 15 min. Cool on rack (about 90 min.), then chill for at least one hour or up to 2 days.
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