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.
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
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 CHEESECAKE PIE
Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. -Sandy Schwartz, Brooklyn, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.
Nutrition Facts : Calories 535 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (170°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
- In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
- Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
- Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
- While the cheesecake is cooking, prepare the stove-top pecan pie filling.
- In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
- Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
- Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
- Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
- Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
- If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
- Let the cheesecake chill in the refrigerator until completely set.
- Slice and serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
EASY PECAN PIE CHEESECAKE
This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.
Provided by KGeorge
Categories Desserts Cakes Cheesecake Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
- Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
- Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g
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