Chocolate Caramel Pecan Cheesecake Recipes

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CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

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.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES



Mini Chocolate-Pecan-Caramel Cheesecakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 12

24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
12 ounces white chocolate, chopped
3/4 cup heavy cream
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips

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



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

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.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

CHOCOLATE PECAN CHEESECAKE



Chocolate Pecan Cheesecake image

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

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1-1/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

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 CARAMEL PECAN CHEESECAKE



Chocolate Caramel Pecan Cheesecake image

This cheesecake gives you its level best: the caramel level, the pecan level, and the creamy chocolate level!

Provided by My Food and Family

Categories     Recipes

Time 5h5m

Yield 16 servings

Number Of Ingredients 11

2 cups graham cracker crumbs
6 Tbsp. margarine or butter, melted
1 bag (11 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
1 tsp. vanilla
2 eggs
2 cups thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

This was in my local newspaper, and I tried it for a Super Bowl party. It's really good, VERY rich -- pretty easy too. Makes a lot, so I think it could be easily halved. (Prep/Cook time does NOT include 4 hours of refrigeration needed)

Provided by newspapergal

Categories     Cheesecake

Time 55m

Yield 32 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1 tablespoon vanilla
1/2 cup sour cream
3 eggs
1 (14 ounce) bag caramels, divided
2 tablespoons water, divided

Steps:

  • Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
  • Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
  • Bake at 350 degrees for 10 minutes.
  • Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Mixture will be pretty thick.
  • Add sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Place 36 caramels and 1 tablespoon water in microwavable bowl.
  • Microwave on high 1 minute or until caramels are completely melted when stirred.
  • Add melted caramels to cream cheese batter; stir until well blended.
  • The caramel will become kind of stringy through the batter as the caramels cool.
  • Pour over crust.
  • Bake at 350 degrees for 40 minutes or until center is almost set.
  • Sprinkle cheesecake with remaining 1/2 cup pecans.
  • Refrigerate 4 hours or overnight.
  • ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
  • I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.

CHOCOLATE-CARAMEL-PECAN CHEESECAKE



Chocolate-Caramel-Pecan Cheesecake image

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

1 1/4 cups graham cracker crumbs
1/4 cup butter or 1/4 cup margarine, melted
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
1 cup pecans, Chopped, toasted
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate morsel
to taste pecan halves

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

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 14

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans, divided
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar

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.

Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.

PECAN CARAMEL CHEESECAKE



Pecan Caramel Cheesecake image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Cream Cheese     Pecan     Sour Cream     Gourmet

Number Of Ingredients 18

For crust
seven 5- by 2 1/2-inch graham crackers
1/2 cup coarsely chopped pecans, toasted and cooled
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
For filling
2 pounds cream cheese, softened
1 1/2 cups firmly packed light brown sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon salt
For topping
1 cup granulated sugar
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 cup pecan halves, toasted lightly and cooled

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



PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake image

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)

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.

Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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From barefeetinthekitchen.com


CHOCOLATE-CARAMEL-PECAN CHEESECAKE BLISS - RECIPE PETITCHEF
Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes. 5. Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely.
From en.petitchef.com


PECAN, TOFFEE AND OATMEAL DARK CHOCOLATE CHUNK BARS RECIPE
Roughly chop the pecans and set aside. Place the sugar, flour, oats and baking powder into a large mixing bowl. Stir to combine, then mix in the melted butter and beaten eggs with wooden spoon. Fold in the melted white chocolate and ¾ cup of chopped pecans and stir to …
From aldi.com.au


CARAMEL PECAN TURTLE CHEESECAKE RECIPE (CHEESECAKE FACTORY …
2021-04-08 In a separate bowl, mix ¼ cup of the caramel sauce with ¼ cup of the chocolate sauce. Pour the caramel and chocolate mixture on top of the cheesecake filling. Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan. Bake the cheesecake for 30 to 40 minutes.
From recipes.net


CARAMEL PECAN CHEESECAKE | KING ARTHUR BAKING
Caramel Pecan Cheesecake. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake for 15 minutes more. The edges of the cake should be set and a digital thermometer inserted 2" from the edge should read 170°F. Turn off the oven, prop the door open a few inches, and let the cake cool in the oven for 1 hour.
From kingarthurbaking.com


HOW TO MAKE CARAMEL TURTLE CANDY : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE CARAMEL PECAN CHEESECAKE — ANNA MAGAZINE
2019-12-13 To make caramel, combine butter, sugar, corn syrup and milk in double boiler and whisk over medium heat 5 minutes or until thickened. Remove from heat and set aside. Remove from heat and set aside. Preheat oven to 325° F. Arrange pecans on parchment-lined baking sheet evenly and toast, about 8 minutes.
From annamagazine.ca


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