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 PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, beat cream cheese, sugar, and flour until smooth.
- Add eggs and mix until combined.
- Fold in melted chocolate and vanilla extract.
- Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
- Fill cups ¾-full with cheesecake mixture.
- Bake 20 minutes, cool completely, and refrigerate for 3 hours.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY
Here's what you need: chocolate pudding cups, semisweet chocolate, coconut oil, cream cheese, sugar, vanilla extract, peanut, caramel, cookies, strawberry
Provided by Alix Traeger
Categories Desserts
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
- Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
- Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
- Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
- Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
- Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
- Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
- Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
- Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
- Enjoy!
Nutrition Facts : Calories 951 calories, Carbohydrate 91 grams, Fat 64 grams, Fiber 4 grams, Protein 12 grams, Sugar 49 grams
PECAN PIE-FILLED CHOCOLATE CUPCAKES
Delight your guests with these delicious chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food and filled with pecan pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
- In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
- In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
- To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Cupcake, Sodium 270 mg, Sugar 23 g, TransFat 1/2 g
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.
DECADENT CHEESECAKE CUPS
Personal cheesecakes topped with decadent ganache and a beautiful strawberry. This is a delicious and beautiful presentation that is easy to put together and sure to impress.
Provided by hopefuleesoon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
- Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
- Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
- Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
- Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
- Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
- Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 19.8 g, Cholesterol 69.5 mg, Fat 19.9 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 11.7 g, Sodium 173.8 mg, Sugar 12.6 g
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
NO-BAKE CHOCOLATE CHEESECAKE CUPS
Taken from justataste.com, put here for safe-keeping and to try. http://www.justataste.com/no-bake-chocolate-cheesecake-cups-recipe/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email
Provided by CoCaShe
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.).
- Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
- Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
Nutrition Facts : Calories 107.9, Fat 7.2, SaturatedFat 4.1, Cholesterol 5.2, Sodium 598.5, Carbohydrate 12.5, Fiber 1, Sugar 10.8, Protein 1
CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS
Cheesecake in cupcake form with peanut butter and chocolate.
Provided by jordyn
Categories Desserts Cakes Cheesecake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
- Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g
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
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