Chocolate Pecan Cheesecake Cookie Cups Recipes

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CHOCOLATE CHEESECAKE CUPS WITH CANDIED PECANS



Chocolate Cheesecake Cups with Candied Pecans image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 14

12 square wonton wrappers, cut in half diagonally
2 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar
2 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 cup heavy cream, chilled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
Cooking spray
1 cup chopped pecans
2 tablespoons packed light brown sugar
1 tablespoon light corn syrup
Pinch of kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with the turbinado sugar. Bake until golden brown and crisp, 12 to 15 minutes. Let cool on the pans.
  • Meanwhile, beat the cream cheese, confectioners? sugar, cocoa powder, heavy cream, bourbon and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 minutes; refrigerate until ready to use.
  • Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10 to 12 minutes, watching closely so the nuts don?t burn. Let cool on the pan, then break into pieces.
  • Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

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 CHEESECAKE PUDDING CUPS RECIPE BY TASTY



Chocolate Cheesecake Pudding Cups Recipe by Tasty image

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

3 chocolate pudding cups
1 cup semisweet chocolate
2 teaspoons coconut oil
8 oz cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
peanut, crushed
caramel
½ cup cookies, crushed
strawberry, sliced

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

CHOCOLATE-CHEESECAKE COOKIES



Chocolate-Cheesecake Cookies image

Cheese cake and chocolate cookies come together for a rich and tasty snack! Laurel and I made this recipe up as we went along. It's one of our best ever.

Provided by tresap_2

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 2h10m

Yield 36

Number Of Ingredients 13

1 cup softened butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ cup chopped pecans
1 (8 ounce) package cream cheese
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Beat butter, white sugar, and brown sugar together in a large bowl using an electric mixer until smooth. Beat in eggs and vanilla extract until creamy.
  • Sift flour, cocoa powder, and baking soda together in a bowl. Add flour mixture to butter mixture. Fold in nuts. Refrigerate dough for 1 hour.
  • While dough is chilling, beat cream cheese, sugar, egg, and vanilla extract together in a bowl until smooth.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling.
  • Bake in the preheated oven until edges are golden, 11 to 13 minutes. Allow cookies to cool completely before removing from the baking sheet, about 20 minutes.

Nutrition Facts : Calories 157 calories, Carbohydrate 18 g, Cholesterol 35.9 mg, Fat 9.1 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 97.3 mg, Sugar 11.6 g

CHEESECAKE COOKIE CUPS RECIPE BY TASTY



Cheesecake Cookie Cups Recipe by Tasty image

Here's what you need: chocolate chip cookie dough, cream cheese, sugar, vanilla extract, whipped topping, chocolate syrup, fresh fruit

Provided by Steph Cozza

Categories     Desserts

Yield 12 cups

Number Of Ingredients 7

16 oz chocolate chip cookie dough
225 g cream cheese, softened
⅓ cup sugar
2 teaspoons vanilla extract
8 oz whipped topping
chocolate syrup, optional, for serving
1 cup fresh fruit, optional, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
  • Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
  • Bake for 10-15 minutes.
  • In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
  • Fold in the whipped topping.
  • Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
  • Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
  • Serve with chocolate syrup or fresh fruit.
  • Enjoy!

PECAN CARAMEL CHEESECAKE COOKIE CUPS RECIPE - (4.3/5)



Pecan Caramel Cheesecake Cookie Cups Recipe - (4.3/5) image

Provided by á-18433

Number Of Ingredients 8

1 package Nestle Toll House Ultimates Refedgerated Pecan Turtle Delight Cookie Dough
2 packages (8 ounces) cream cheese
1 can (14 ounces) Sweetened Condensed Milk
2 eggs
2 teaspoons vanilla
1/3 cup caramel ice cream topping
1/2 cup pecans, chopped
2 tablespoons Semi Sweet chocolate mini morsels

Steps:

  • Preheat oven to 325*. Paper line 24 muffin cups. Cut each square of dough in half. Place one piece of dough into each muffin cup. Bake for 10-12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

CHOCOLATE PECAN CHEESECAKE COOKIE CUPS



Chocolate Pecan Cheesecake Cookie Cups image

Make and share this Chocolate Pecan Cheesecake Cookie Cups recipe from Food.com.

Provided by Toll Housereg

Categories     Dessert

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 7

1 (16 ounce) package NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Dark Chocolate Delight Cookie Dough
2 (8 ounce) packages cream cheese, at room temperature
1 (14 ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
24 pecan halves
1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Steps:

  • PREHEAT oven to 325°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.

Nutrition Facts : Calories 103.6, Fat 9.7, SaturatedFat 4.4, Cholesterol 36.3, Sodium 67, Carbohydrate 2.8, Fiber 0.4, Sugar 2.1, Protein 2

CHOCOLATE-PECAN PIE CHEESECAKE



Chocolate-Pecan Pie Cheesecake image

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

3 cups pecan halves, divided
2 Tbsp. flour, divided
1 cup packed brown sugar, divided
1/4 cup butter, melted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/3 cup dark corn syrup

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 PEANUT BUTTER CHEESECAKE CUPS



Chocolate Peanut Butter Cheesecake Cups image

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

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

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

PECAN CHEESECAKE COOKIES



Pecan Cheesecake Cookies image

Cheesecake in a Cookie! Yum! From the Ocean County Girl Scout Council. Prep time does not include chilling time. Cook time is per cookie sheet.

Provided by breezermom

Categories     Dessert

Time 55m

Yield 2 1/2 dozen

Number Of Ingredients 10

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 egg, separated
1 teaspoon lemon rind, grated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup powdered sugar, sifted
1/4 teaspoon salt
1 1/2 cups pecans, finely chopped
apricot jam or cherry jam

Steps:

  • Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer.
  • Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly.
  • Shape the dough into 1 inch balls.
  • Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans.
  • Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention.
  • Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.

Nutrition Facts : Calories 1296.5, Fat 98, SaturatedFat 34.6, Cholesterol 209.5, Sodium 696.7, Carbohydrate 97, Fiber 7.7, Sugar 51.1, Protein 16.1

CHOCOLATE-PECAN CUPCAKES



Chocolate-Pecan Cupcakes image

These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it's too thick, add a little milk or heavy cream. -Bonnie De Jong, Holland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

3 large egg whites, room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces German sweet chocolate, grated
1 cup crushed Ritz crackers (about 25 crackers)
1/2 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 263 calories, Fat 12g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 153mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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BUTTER PECAN CHOCOLATE CHIP COOKIES - GRETCHEN'S VEGAN BAKERY
2021-06-09 Instructions. Preheat oven to 350°F. Combine the ground flax seeds and hot water and let stand for about 5 minutes to thicken. Melt the vegan butter in a small sauce pot or in the microwave until it is just melted. Cool the butter slightly to lukewarm (you just don't want it hot) add to a mixing bowl with both sugars and beat on medium to low ...
From gretchensveganbakery.com


CHOCOLATE PEANUT BUTTER CHEESECAKE | AN EASY REESE'S CUP …
2016-07-22 Preheat the oven to 350 F. Beat softened cream cheese with sugar until smooth. Mix in peanut butter, heavy cream, and vanilla. Add eggs one at a time beating after each addition just to combine, do not over mix it. Stir in chocolate …
From omgchocolatedesserts.com


COOKIE DOUGH CHEESECAKE BARS - FIFTEEN SPATULAS
2017-03-20 Instructions. Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and let the paper hang over the sides. Make the crust: Stir to combine the pecans, sugar, and flour. Stir in the butter, until crumbly and evenly moistened.
From fifteenspatulas.com


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Top Asked Questions

How to make caramel pudding with pecans and cream cheese?
Directions In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth; stir in 1/2 cup pecans. 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.
How do you make a chocolate and cream cheese cake?
Pour a quarter of the chocolate into a small bowl, add the oil, set aside and keep warm. Now add a large dollop of the cream cheese mixture into the large bowl of chocolate and stir well to combine.
How do you make caramels with evaporated milk and pecans?
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.
How do you cover a cheesecake with milk chocolate?
Now remove the cheesecake from the fridge and, acting quickly, pour the milk chocolate over the top, spreading it out as you go until the top is completely covered. For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling.

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