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Caramel Pecan Chocolate Cheesecake

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!!!! Wowza! Am I glad I did!

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).

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This recipe starts by making a bottom layer of chocolate fudge brownie. *GF – use a gluten free brownie mix such as a Betty Crocker Gluten Free Brownie Mix.
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The next layer is a yummy layer of softened caramel…  

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… followed with a layer of chopped pecans, (I used organic pecans from my parent’s farm)…

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…and topped with a layer of chocolate cheesecake mixture. Are you drooling yet??? I am because I know how good these are!!!

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When the caramel pecan chocolate cheesecakes are finished baking, remove them from the oven and allow them to cool for 10 minutes, then run a knife around the inside edges to loosen. Cool completely.

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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!

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Caramel Pecan Chocolate Cheesecake

Caramel Pecan Chocolate Cheesecake

Yields 6 Mini Cheesecakes

20 minPrep Time

1 hr, 20 Cook Time

1 hr, 40 Total Time

Save Recipe

Ingredients

  • 1 package (19 ounce) Ghirardelli Triple Fudge Brownie Mix (*GF version: use a gluten free brownie mix)
  • 1 package (11 ounce) Kraft Caramel Bits (*GF version: use gluten free caramels)
  • 1/4 cup evaporated milk
  • 1 1/4 cup coarsely chopped pecans
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 ounces Ghirardelli Semisweet Chocolate, melted
  • 2 ounces Ghirardelli 100% Cacao Unsweetened Chocolate, melted
  • (*GF version: gluten free Hershey’s semisweet and unsweetened chocolate baking bars)
  • Drizzle with caramel sauce (*gluten free 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).
  • Chopped pecans
  • Ghirardelli White Chocolate curls

Instructions

  1. Prepare brownie batter according to the package directions.
  2. Spread into a greased 9″ springform pan.
  3. Bake at 350 degrees F for 20 minutes.
  4. Cool for 10 minutes on a wire rack.
  5. Meanwhile, in a microwave-safe bowl, melt caramels with milk.
  6. Pour over brownie crust; sprinkle with pecans.
  7. In a mixing bowl, combing the cream cheese and sugar; mix well.
  8. Add eggs, beating on low speed just until combined.
  9. Stir in melted chocolate.
  10. Pour over pecans.
  11. Bake at 350 degrees F for 35- 40 minutes or until the center is almost set.
  12. Cool on wire rack for 10 minutes.
  13. Run a knife around edge of pan to loosen; cool completely.
  14. Chill overnight. remove sides of pan before serving.
  15. Store leftovers in the refrigerator.

Notes

For mini cheesecakes - bake the brownie crust at 325 degrees for 20 minutes. Removed from oven, top with melted caramel, pecans and cheesecake mixture. Return to oven and continue baking at 325 degrees for 60 minutes, or until centers are set. Cool for 10 minutes. Run table knife around the edge to loosen; cool completely. Top with a caramel sauce, pecans and chocolate curls. One recipe will make 6 mini cheesecakes – (size 4.75 x 6.25 x 4.25 -length, width, height).

http://blessedbeyondcrazy.com/caramel-pecan-chocolate-cheesecake/

*GF version – click to find gluten-free caramels. Wondering if Kraft Caramel Bits are gluten free? Read here.

*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.)

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Since these mini caramel pecan chocolate cheesecakes are so decadent, (and not sickening sweet), they make a perfect dessert for any holiday or special occasion (or if you are like me, just because I’m hungry for cheesecake)! 

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Feel free to add different toppings such as:

I hope that you enjoy this recipe as much as we do.

Here’s to happy taste buds!!!

Linda

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:

Cheesecake Cupcakes

cheesecake-cupcakes

German Chocolate Cheesecake

German Chocolate Cheesecake 8

Heath Bit Cheesecake

20141217_230846_5

Pumpkin-Chai Cheesecake with Caramel-Rum Sauce

Pumpkin-Chai Cheesecake

 

About the author: Linda and Anna are a mother-daughter team that enjoy cooking, crafting and sharing advice with each other. Here they enjoy sharing all their new recipes and ideas with their readers.

{ 15 comments… add one }
  • Cindee December 19, 2016, 9:14 pm

    I’m planning on making this for Christmas, gluten free. Wondering about how much the caramels make once it’s melted down, I have an amazing recipe for my own caramel sauce and would like to make it in replace of the Kraft caramels but not sure how much to make or to put in that one layer.

    Thanks!!

    • Blessed Beyond Crazy December 19, 2016, 10:25 pm

      Hi Cindee,
      I think using your own homemade caramel sauce would work just fine but I would encourage you to make it a little bit on the thicker side. I would try to go with approximately 12 ounces of caramel total. If you are making individual mini cheesecakes, just divide it between them.
      Thanks for stopping by and I hope you enjoy this recipe as much as my family does.
      Merry Christmas!
      Linda

  • Steve Vanderpool September 22, 2016, 10:56 pm

    Question on the Ghiradelli chocolate squares. It says: “2 squares (1 ounce each)” However, Ghirardelli squares weigh 0.5 oz each (8 squares in 4.0 package). So, is recipe calling for 1 ounce TOTAL of each chocolate (recommend deleting word “each” if true) OR should it be 4 squares which would be a total of 2 ounces of each chocolate? Can’t have too much chocolate at end of day. Great recipe regardless. Thanks.

    • Blessed Beyond Crazy September 23, 2016, 9:32 am

      Hi Steve,
      Thanks for pointing this out. I edited the recipe to read 2 ounces of both the semisweet and unsweetened chocolate. Since people may use different brands and types of chocolates, that should alleviate any confusion.
      Thanks for stopping by and I hope you enjoy this recipe as much as we do!
      Enjoy!
      Linda

  • Stacy Zielasko August 23, 2016, 9:36 pm

    I have Celiac so I can’t wait to try this gluten free version! Can’t wait to tell you how it turned out. it has my mouth watering already
    .

    • Blessed Beyond Crazy August 23, 2016, 10:34 pm

      Hi Stacy,
      Yay!!! I hope you enjoy it as much as I do! Please let me know how it turns out. 🙂
      Enjoy!
      Linda

  • Louise July 22, 2016, 9:58 am

    Hi, is there a way I can make this in a 9 inch springform pan? I’m going to a party and I would love show up with this yummy cheese cake.

    • Blessed Beyond Crazy July 22, 2016, 10:10 am

      Hi Louise,
      Yes, you most certainly can make it in a 9-inch springform pan. It will work just fine.
      Have fun and enjoy!
      Linda

  • BeverlyElaine July 11, 2016, 10:31 am

    Oh my, a kindred spirit!! Tell me about these mini cheesecake pans! How big are they? Where can I buy them? This is genius! I love the idea of making minis – one to keep, the rest to share!

    • BeverlyElaine July 11, 2016, 10:43 am

      Oh wait…. I was so excited to read the recipe that I ran right past the link to the mini pans. Remain calm everyone!

    • Blessed Beyond Crazy July 11, 2016, 11:14 am

      Hi Beverly!
      Yay! Glad you found the link to the mini springform pans! I really have had a lot of fun using these little guys and am planning on making another special dessert with them soon. Let me know if you still need any information. I’m always happy to share 🙂
      Enjoy!
      Linda

  • Steven May 27, 2016, 5:41 pm

    Where is the recipe. Can you email it to me.

  • Blessed Beyond Crazy September 29, 2016, 6:29 pm

    Hi there The Nutty Scoop from Nuts.com

    Thank you so much for featuring our Grab-and-Go Tailgating Mini Parfaits! We truly appreciate it!

    Enjoy!

    Linda

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