Best Chipotle Chocolate Cheesecake In Pecan Crust Recipes

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CHOCOLATE CHEESECAKE II



Chocolate Cheesecake II image

Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.

Provided by Diane Young

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 13

1 ½ cups chocolate cookie crumbs
2 tablespoons white sugar
¼ cup butter, melted
¼ cup semisweet chocolate chips
¼ cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
¼ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  • In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  • To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE



Raspberry Chocolate Chipotle Cheesecake image

This is the most fabulous cheesecake! It is creamy, full of chocolate.. and the chipotle powder is my secret ingredient. It's just enough to add a more complex taste, but not overwhelm your senses with the heat. Super easy to do - this will be your new "go to" dessert!

Provided by Jennifer Rodriguez

Categories     Chocolate

Time 1h10m

Number Of Ingredients 14

24 chocolate creme stuffed cookies - crushed
1/4 c melted butter
1 tsp chipotle powder
18 oz cream cheese, room temperature
1/2 c sugar
1 Tbsp flour
1 tsp vanilla extract
1/2 tsp chipotle powder
4 oz semi-sweet baking chocolate
1/4 c raspberry flavored rum
2 extra large eggs
drizzle of chocolate syrup
1/2 c raspberries
1/3 c powder sugar sifted

Steps:

  • 1. Preheat oven to 325ºF.
  • 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
  • 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
  • 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
  • 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

CHOCOLATE PECAN CHEESECAKE PIE



Chocolate Pecan Cheesecake Pie image

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

1 refrigerated pie crust
1 c dark chocolate chips
3 Tbsp whipping cream
8 oz cream cheese
3/4 c sugar, divided
2 tsp vanilla extract
4 eggs
1/4 tsp salt
3 Tbsp melted butter
1 c light corn syrup
1 1/2 c pecan halves

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.

BUTTERED PECAN CHOCOLATE CHIP CHEESECAKE



Buttered Pecan Chocolate Chip Cheesecake image

What a treat! This cheesecake recipe's tangy, smooth, and crunchy all wrapped up in one. We love the pop of flavor of the chewy chocolate crust. The butter pecan topping really makes this cheesecake shine. It's delicious!

Provided by Gina Collier

Categories     Cakes

Time 2h

Number Of Ingredients 19

CRUST
1 stick plus 3 tbsp butter melted
1 cake mix, devils food
LAYER 1
1 c pecans, in pieces
1 stick butter
1 c brown sugar
2 Tbsp water
1 tsp vanilla extract
LAYER 2
1/2 c chocolate chips
LAYER 3
2 pkg cream cheese, 8 oz. each
1/2 c sugar
1 c sour cream
2 eggs
1 tsp almond extract
FINAL LAYER
Remainder of Layer 1 and sprinkle with chocolate chips

Steps:

  • 1. Crust: melt butter and add to cake mix. Mix well and press into springform pan or any pan of your choosing. I used a springform pan.
  • 2. Layer 1: In a sauce pan melt butter, sugar, and water. Bring to a boil and add pecans, boil for 1 minute at a hard boil then remove from heat and add vanilla, mix well and layer 2/3 of mixture on top of crust.
  • 3. Layer 2: Add chocolate chips.
  • 4. Layer 3: Mix cream cheese and sugar with mixer on medium speed until smooth. Add sour cream and mix well. Add eggs and extract, mix well. Pour over chocolate chips and spread evenly.
  • 5. Bake at 325 for 1 hour or until top is slightly brown. Remove from oven and allow it to settle before adding the final layer. Then let cool completely before cutting. Enjoy!

NO BAKE CHOCOLATE PECAN CHEESECAKE



No Bake Chocolate Pecan Cheesecake image

Make and share this No Bake Chocolate Pecan Cheesecake recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Cheesecake

Yield 12 serving(s)

Number Of Ingredients 12

1 cup chocolate wafer crumbs
1/4 cup pecans, chopped
2 tablespoons brown sugar
1/4 cup butter, melted
250 g cream cheese
1/2 cup sugar, divided
3 eggs
1 teaspoon vanilla
6 ounces semisweet chocolate, melted and cooled
1 cup whipping cream, whipped
1/2 cup pecans, chopped
2 ounces semisweet chocolate, melted and cooled

Steps:

  • Crust: Combine crumbs, pecans, sugar and butter .
  • With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan.
  • Bake in 325 oven for 8 minutes.
  • Cool.
  • Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth.
  • Beat in egg yolks and vanilla, mixing well.
  • Blend in melted chocolate. In another bowl, beat egg whites to soft peaks.
  • Add remaining sugar and beat until stiff peaks form.
  • Fold egg whites and whipped cream into chocolate mixture. Stir until well blended.
  • Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil.
  • Freeze cheesecake for 3 hours or until firm.
  • When frozen solid, remove from freezer 30 minutes before serving.

Nutrition Facts : Calories 417.5, Fat 35.8, SaturatedFat 18.9, Cholesterol 113.3, Sodium 173.5, Carbohydrate 25.2, Fiber 4.1, Sugar 14, Protein 7.3

CARAMEL-PECAN CHEESECAKE PIE



Caramel-Pecan Cheesecake Pie image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

  • Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

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

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

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.

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

NEW YOUR-STYLE CHEESECAKE WITH PECAN CRUST



New Your-Style Cheesecake With Pecan Crust image

Make and share this New Your-Style Cheesecake With Pecan Crust recipe from Food.com.

Provided by gabbyhansford

Categories     Cheesecake

Time 1h

Yield 2 pies

Number Of Ingredients 7

3 lbs low-fat cream cheese (neufcha^tel)
2 ounces cake flour
18 ounces granulated sugar
Egg Beaters egg substitute
5 fluid ounces low-fat vanilla yogurt
1 tablespoon vanilla extract
1/2 cup crushed pecans

Steps:

  • slowly beat the cheese until smooth.bat in the flour and sugar.
  • blend in the eggs slowly, then add the cream and vanilla extract.
  • pour the batter over the pecan crust in the pan. bake at 300F until set, approx 1 to 1 1/2 hours.
  • cool completely brfore removing the sides of each pan.

Nutrition Facts : Calories 3136.4, Fat 180.2, SaturatedFat 103, Cholesterol 520.9, Sodium 2765.5, Carbohydrate 313.6, Fiber 3.1, Sugar 267.3, Protein 76.4

PECAN-PIE CHEESECAKE



Pecan-Pie Cheesecake image

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

Provided by Food Network Kitchen

Categories     dessert

Time 12h10m

Yield 10 to 12 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 chocolate graham crackers (about 1 sleeve)
2 tablespoons sugar
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups sugar
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
Topping:
1 cup pecans
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup sugar

Steps:

  • For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
  • Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
  • Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
  • To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
  • To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

4-LAYER LEMON DESSERT WITH PECAN SANDIES CRUST



4-Layer Lemon Dessert with Pecan Sandies Crust image

This luscious lemon dessert was requested by a co-worker for her birthday. The Pecan Sandies crust is at the suggestion of Kimi Gaines, who uses this for her 4-layer chocolate dessert.

Provided by Stephanie Dodd

Categories     Other Desserts

Time 25m

Number Of Ingredients 8

1 pkg pecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
2 box instant lemon pudding
3 c milk
1 1/2 - 2 c cool whip

Steps:

  • 1. Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool
  • 2. Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.
  • 3. Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY

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