No Bake Chocolate Pecan Cheesecake Recipes

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-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.

BEST EVER NO BAKE CHOCOLATE CHEESECAKE

Steps:

• Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
• Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
• Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
• Add the melted semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
• Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
• Pour the cheesecake mixture into the refrigerated crust and smooth out the top with a rubber spatula.
• Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving.
• Slice and serve with whipped cream, chocolate shavings, and fresh berries, if desired.

NO BAKE CHOCOLATE PECAN CHEESECAKE

Steps:

• Crust: Combine crumbs, pecans, sugar and butter .
• With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan.
• Bake in 325 oven for 8 minutes.
• Cool.
• Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth.
• Beat in egg yolks and vanilla, mixing well.
• Blend in melted chocolate. In another bowl, beat egg whites to soft peaks.
• Add remaining sugar and beat until stiff peaks form.
• Fold egg whites and whipped cream into chocolate mixture. Stir until well blended.
• Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil.
• Freeze cheesecake for 3 hours or until firm.
• When frozen solid, remove from freezer 30 minutes before serving.