A few weeks ago while I was rummaging through my recipe box, I stumbled upon a recipe I’d tucked away years ago. I had completely forgotten about it. It was a recipe I thought I would make someday. Guess what? Today was the day that I made scrumptious Caramel Pecan Chocolate Cheesecake!!!! Wow! Am I glad I did!
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This decadent cheesecake can be created as either a single 9″ cheesecake or as individual mini cheesecakes. I decided to use six mini springform pans given to me as a gift.
You may also be interested to learn that this recipe can easily be modified to suit a gluten-free diet. (*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.
The layer of caramel is followed by a layer of chopped pecans. (I used organic pecans from my parent’s farm.)
The final layer is a delicious chocolate cheesecake mixture.
Are you drooling yet??? I am because I know how good these are!!!
After baking, remove the Caramel Pecan Chocolate Cheesecakes from the oven and allow them to cool for about 10 minutes. Next, carefully run a table knife around the inside edges to loosen the cheesecake from the springform pan.
Allow the cheesecakes to cool completely, then chill in the refrigerator.
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 my Caramel Pecan Chocolate Cheesecakes with a drizzle of caramel topping, more chopped pecans and shaved white chocolate curls. Hmm. Hmm. HMMMMM!
*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 fabulously, decadent dessert and one that’s not sickeningly sweet. It’s perfect for any holiday or special occasion or simply 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.
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