A few weeks ago I was rummaging through my recipe box and stumbled upon a recipe that I had tucked away years ago. I had completely forgotten about it. It was one of those recipes I kept, thinking I would make it someday. Guess what? Today was the day that I made scrumptious Caramel Pecan Chocolate Cheesecake!!!! Wow! Am I glad I did!
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you.
This decadent cheesecake can be created as a single 9″ cheesecake, or you can make individual mini cheesecakes. I received six mini springform pans for Christmas; this is the first recipe I made using them.
This recipe can easily be converted to be gluten-free (*see the notes in the recipe below).
The first step to creating Caramel Pecan Chocolate Cheesecake is to make a bottom layer of chocolate fudge brownie. *GF – use a gluten-free brownie mix such as a Betty Crocker Gluten Free Brownie Mix.
The next layer is a yummy layer of softened caramel…
… followed by a layer of chopped pecans, (I used organic pecans from my parent’s farm)…
…and topped with a layer of chocolate cheesecake mixture. Are you drooling yet??? I am because I know how good these are!!!
Remove the Caramel Pecan Chocolate Cheesecakes from the oven and allow them to cool for about 10 minutes. Next, run a knife around the inside edges to loosen. Cool completely.
It didn’t concern me that there were a few cracks in the tops of my cheesecakes because I usually garnish my cheesecakes anyway. I topped this caramel pecan chocolate cheesecakes with a drizzle of caramel topping, more chopped pecans and shaved white chocolate curls. Hmm. Hmm. HMMMMM!
Caramel Pecan Chocolate Cheesecake
*GF version: Hershey’s semisweet and unsweetened chocolate baking bars are listed on their website as being gluten-free. To read more click HERE.
*GF version: Smucker’s Simple Delight Caramel Topping is gluten-free or try Coop’s Salted Caramel Sauce (No GMO’s, No Gluten, No Corn Syrup).
(*Made with cream from New Hampshire’s Hatchland Farm, butter from Cabot, and- to keep it all from separating in the jar- an allergen-free, sunflower-based stabilizer imported from Spain.)
Caramel Pecan Chocolate Cheesecake is a fabulous, decadent (but not sickening sweet), dessert that is perfect for any holiday or special occasion. (Or just because you want cheesecake!)
- Dollop of freshly whipped cream
- Dark chocolate curls
- Drizzles of Ghirardelli Caramel, Chocolate & White Chocolate SauceFresh fruits – strawberries, blueberries, raspberries
- Ghirardelli Midnight Reverie Dark Chocolate Squares – one square per mini cheesecake
I hope that you enjoy this Caramel Pecan Chocolate Cheesecake recipe as much as my family does.
Here’s to happy taste buds!!!
Disclaimer: Manufacturer’s gluten-free formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
More great cheesecake recipes: