Best 11 Chocolate Pecan Cheesecake Cookie Cups Recipes

CHOCOLATE CHEESECAKE CUPS WITH CANDIED PECANS

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 PECAN CHEESECAKE

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.

CHOCOLATE CHEESECAKE PUDDING CUPS RECIPE BY TASTY

Steps:

• Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
• Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
• Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
• Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
• Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
• Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
• Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
• Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
• Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
• Enjoy!

CHOCOLATE-CHEESECAKE COOKIES

Steps:

• Beat butter, white sugar, and brown sugar together in a large bowl using an electric mixer until smooth. Beat in eggs and vanilla extract until creamy.
• Sift flour, cocoa powder, and baking soda together in a bowl. Add flour mixture to butter mixture. Fold in nuts. Refrigerate dough for 1 hour.
• While dough is chilling, beat cream cheese, sugar, egg, and vanilla extract together in a bowl until smooth.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling.
• Bake in the preheated oven until edges are golden, 11 to 13 minutes. Allow cookies to cool completely before removing from the baking sheet, about 20 minutes.

CHEESECAKE COOKIE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
• Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
• Bake for 10-15 minutes.
• In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
• Fold in the whipped topping.
• Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
• Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
• Serve with chocolate syrup or fresh fruit.
• Enjoy!

PECAN CARAMEL CHEESECAKE COOKIE CUPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325*. Paper line 24 muffin cups. Cut each square of dough in half. Place one piece of dough into each muffin cup. Bake for 10-12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

CHOCOLATE PECAN CHEESECAKE COOKIE CUPS

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.

CHOCOLATE-PECAN PIE CHEESECAKE

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.

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
• Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

PECAN CHEESECAKE COOKIES

Steps:

• Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer.
• Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly.
• Shape the dough into 1 inch balls.
• Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans.
• Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention.
• Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.

CHOCOLATE-PECAN CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.