Best 6 Chocolate Pecan Cheesecake Cookie Cups Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Pecan Cheesecake Cookie Cups, a delightful treat that combines the richness of chocolate, the crunch of pecans, and the velvety smoothness of cheesecake. These bite-sized delights are perfect for any occasion, whether it's a casual gathering or a special celebration. With their stunning presentation and irresistible taste, these cookie cups are sure to be a hit among your friends and family.

The recipe includes two delectable variations: Classic Chocolate Pecan Cheesecake Cookie Cups and White Chocolate Raspberry Cheesecake Cookie Cups. Both variations feature a buttery cookie crust filled with a creamy cheesecake filling, topped with a decadent chocolate or white chocolate ganache and finished with a sprinkling of chopped pecans or freeze-dried raspberries. These delightful treats are not only visually appealing but also bursting with flavor, offering a perfect balance of textures and sweetness. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 6 tried and tested recipes!

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 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.

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 PECAN CHEESECAKE COOKIE CUPS



Chocolate Pecan Cheesecake Cookie Cups image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 Servings

Number Of Ingredients 7

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

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.

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 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.

Tips:

  • Use a high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is a good choice.
  • Make sure the cream cheese is at room temperature before using it. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the batter. Overbeating can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking can make them dry.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting.

Conclusion:

These Chocolate Pecan Cheesecake Cookie Cups are the perfect treat for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor, creamy cheesecake filling, and crunchy pecan topping, these cookies are sure to be a hit with everyone who tries them.

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