Best 3 Chocolate Pecan Cheesecake Pie Recipes
Indulge in the ultimate dessert experience with our delectable chocolate pecan cheesecake pie. This extraordinary treat combines the richness of chocolate, the crunch of pecans, and the creamy smoothness of cheesecake, all nestled in a flaky pie crust. Prepare to tantalize your taste buds with this symphony of flavors.
Begin your culinary journey by crafting the perfect pie crust, a sturdy and golden foundation for your masterpiece. Then, embark on creating the velvety smooth chocolate cheesecake filling, a luscious combination of cream cheese, sugar, cocoa powder, and a touch of vanilla. Finally, top it off with a generous layer of toasted pecans, adding a delightful textural contrast and nutty flavor.
This recipe also includes variations to cater to different preferences. For those who prefer a more decadent experience, the chocolate ganache topping is an absolute must-try. It adds an extra layer of chocolatey goodness that will leave you craving for more. And for those who love the combination of chocolate and peanut butter, the peanut butter swirl variation is a game-changer. The creamy peanut butter adds a delightful twist to the classic chocolate cheesecake filling, creating an irresistible flavor combination.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones in awe. Prepare to savor every bite of this chocolate pecan cheesecake pie, a dessert that truly embodies the essence of indulgence.
CHOCOLATE PECAN CHEESECAKE PIE
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
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.
CHOCOLATE PECAN CHEESECAKE PIE
Steps:
- Defrost pie shell Beat cream cheese, 1 egg, 1/2 cp sugar, salt, and 1 tsp vanilla until smooth Melt chocolate chips with cream until almost melted (about 1 min.) stir until smooth. Pour corn syrup, melted butter, 3 eggs, 1tsp vanilla and 1/4 cup sugar and whisk until throughly combined. Stir in pecans Pour chocolate mixture into pie shell and smooth out with spatula. Pour cream cheese mixture over chocolate and smooth out, then pour pecan mixture over cream cheese mixture and even out. Bake at 350 degrees for 55 mins. Or until set. Cool completely on wire rack.
AWESOME CHOCOLATE CHEESECAKE PECAN PIE
If you like cheesecake, please raise your left hand... If you like pecan pie, please raise your right hand. I don't need to tell you that most lovers of desserts would have both their hands up... How about you? Well, having to make a decision on what type of dessert you'll be eating is officially over, because this baby...
Provided by Andy Anderson !
Categories Pies
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. THE CRUST
- 2. Place a rack in the middle position, and pre-heat oven to 375f (190c).
- 3. Gather your ingredients
- 4. Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
- 5. Chef's Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
- 6. Process the pecans and wafers in a food processor until smooth.
- 7. Incorporate the melted butter.
- 8. Press into the bottom of the spring-form pan.
- 9. Bake for 10-minutes, in the pre-heated oven, and allow to cool.
- 10. THE CHEESECAKE
- 11. Gather your ingredients
- 12. In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
- 13. Mix until fluffy.
- 14. Add the eggs, one at a time, make sure each egg is incorporated before adding another.
- 15. Chef's Note: Scrape down the sides of the bowl, between additions.
- 16. Add the 1/2 cup cream, and vanilla extract.
- 17. Beat until fully incorporated.
- 18. Place a rack in the bottom position, and preheat oven to 325f (162c)
- 19. Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
- 20. Pour boiling water into the roasting pan; 1/3 of the way up.
- 21. Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
- 22. Bake in preheated oven for about one hour, or until the cheesecake is set.
- 23. Chef's Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
- 24. Cover, and let cool in the refrigerator up to twenty-four hours.
- 25. THE TOPPING
- 26. Combine all of the ingredients for the topping in a saucepan.
- 27. Bring to a boil, over medium-low heat without stirring.
- 28. Simmer for ten minutes.
- 29. Let cool for 15-20 minutes until slightly thickened.
- 30. Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
- 31. Chef's Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
- 32. Keep the faith, and keep cooking.
Tips:
- For the perfect graham cracker crust, pre-bake it for 10 minutes before filling it. This will help to prevent it from getting soggy.
- Use high-quality chocolate for the filling. This will make a big difference in the overall flavor of the pie.
- Don't overbeat the cheesecake filling. Overbeating can cause the filling to become dense and grainy.
- Bake the cheesecake in a water bath. This will help to prevent the top of the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This chocolate pecan cheesecake pie is a delicious and decadent dessert that is perfect for any occasion. With its creamy chocolate filling, crunchy pecan crust, and rich chocolate ganache topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate pecan cheesecake pie a try. You won't be disappointed!
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