Salted Caramel-Chocolate Pecan Pie | Southern Living
Recipe:
A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern. It's the perfect pie for Thanksgiving dinner or a special celebration.
Ingredients:
Chocolate Filling
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup 100% cacao unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9-inch) unbaked deep-dish piecrust shell
Salted Caramel Topping
3/4 cup sugar
1 tablespoon fresh lemon juice
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon table salt
2 cups toasted pecan halves
1/2 teaspoon sea salt
Get more ideas and tips from our Test Kitchen:
Caramel Cheesecake
Perfect for the holidays! This delicious cheesecake topped with creamy caramel, crunchy pecans and a wafer crust will be the rave of the party.
Get the full recipe at:
Recipe adapted from Taste of Home.
Caramel Pecan Cheesecake Recipe
This caramel pecan cheesecake is really creamy and rich, the caramel pecan topping is sweet and nutty. This cheesecake is combination of classic cheesecake and pecan pie, so if love pecans and cheesecakes you are going to love to love this cheesecake.
Full printable version:
More Cheesecake Recipes:
Lemon Cheesecake Bars:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
Oreo Cheesecake Bars:
Peanut Butter Cheesecake:
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Ingredients:
For the crust:
225g (8oz) biscuits/ graham crackers
6 Tbsp (90g) butter, melted
For the filling:
4 cups (900g) Cream cheese, full fat, room temperature
1 cup (240g) Sour cream
1/4 cup (60ml) Heavy cream
4 Eggs
225g (1 cup + 2 Tbsp) Sugar
1 teaspoon Vanilla extract
2 tablespoons (15g) Cornstarch
For the caramel pecan layer:
2 cups (200g) Pecans
1/2 teaspoon Cinnamon
1/2 cup (100g) Brown sugar
4 tablespoons (60g) Butter
1/4 cup (60ml) Heavy cream
1 teaspoon Vanilla extract
Salt
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Reduce oven heat to 300°F (150°C).
4. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add cornstarch and beat until incorporated and smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
5. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
6. Make the filling: in a large pan over low heat melt the butter, salt and sugar. When melted and bubbly add heavy cream, cinnamon and pecans. Stir until well coated. Remove from heat, add vanilla extract, stir and let cool slightly, about 5-10 minutes.
7. Release chilled cheesecake from the pan and pour the topping over the cheesecake.
Notes:
• Make the topping just before serving.
Salted Caramel Pecan Chocolate Ganache Pie
There are so many things going on in this pie: Oreo crust, salted caramel pecan filling with a rich thick chocolate ganache on top - finished with sea salt. This is an easy no bake EPIC pie recipe!
RECIPE:
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INGREDIENTS
25 Oreo cookies finely crushed
5 tablespoons (70g) unsalted butter melted
8 ounces chewy caramels , unwrapped (Werther's Chewy or Kraft squares)
1 ¼ cup (288ml) heavy whipping cream divided
½ teaspoon kosher Salt
1 cup chopped pecans toasted (see note)
2 cups (340g) dark or semi-sweet chocolate chips
Sea Salt coarse for finishing
INSTRUCTIONS
Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you're using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.
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Cheesecake Factory Copycat Caramel Pecan Turtle Cheesecake
Decadent chocolate cookie crumb crust, classic cheesecake swirled with chocolate and caramel cheesecake. Topped with caramel sauce, pecans and whipped ganache.
A copycat recipe of The Cheesecake Factory’s Caramel Pecan Turtle Cheesecake.
Get the printable recipe here:
Ingredients
Chocolate Cookie Crumb Crust
24 Chocolate Sandwich Cookies, like OREO
6 Tablespoons Butter, melted
Pinch Salt
Cheesecake
4 (8 ounce) Cream Cheese Blocks, room temperature
1 1/3 Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs, large
2/3 Cup Sour Cream
2/3 Cup heavy cream
1/3 Cup Caramel Ice Cream Topping
1/2 cup Chocolate Chips, melted
Toppings
Chopped Pecans, as desired
Caramel Ice Cream Topping, as desired
Chocolate Chips, melted
Whipped Chocolate Ganache
1 Cup Chocolate Chips
1/2 Cup Heavy Cream
Instructions
Chocolate Cookie Crumb Crust
Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.
Mix the cookie crumbs with the melted butter and press onto the bottom and part way up the sides of a 10 inch spring form pan.
Bake at 350 degrees for 5-10 minutes. Allow to cool to room temperature.
Chessecake
1.Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan. Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.
2.Beat the cream cheese in a stand mixer with the paddle attachment for about 4 minutes until it is smooth and creamy. Add the sugar and beat for an additional 3-4 minutes.
3.Add the vanilla and mix. Add the eggs, one at a time, and beat for about 1 minute after each.
4.Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.
5. Pour 2/3 of the batter into the spring form pan. Divide the remaining 1/3 of the batter in half and place in two bowls. Mix the melted chocolate chips in with the batter in one bowl and the caramel sauce with the batter in the other bowl.
6. Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan. Swirl them in with a knife to create the marbled look.
7. Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.
8. After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch. Let the cheesecake cool in the oven for about an hour.
9. Cooling the cheesecake this way, helps prevent cracking.
10. Remove the cheesecake from the oven and cover loosely with foil. Refrigerate for at least 4 hours but ideally over night.
Whipped Ganache
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted.
Refrigerate the ganache until it is firm. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy. Place the ganache in a piping bag with a large star tip.
Toppings
Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.
Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake. Sprinkle with chopped pecans and serve!
Keto Turtle Cheesecake | Low-Carb Caramel Pecan Cheesecake Recipe
FULL RECIPE:
KETO CARAMEL PECAN TURTLE CHEESECAKE
This is a super easy way to take a classic keto cheesecake and dress it up for the holidays. Inspired by the turtle candy (a pretzel topped with chocolate, caramel, and pecans), this cheesecake has a chocolate crust, along with chocolate ganache drizzle, keto chewy caramel drizzle, and crunchy chopped pecans sprinkled over top. Check below for more details on ingredient swaps and for dairy-free options!
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FREE KETO DESSERT eBOOK:
Keto Chewy Caramel Recipe:
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KETO SWEETENERS OUTSIDE OF USA:
As of 2019 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!
INGREDIENTS:
Powdered Erythritol:
Allulose:
Tagatose:
Almond flour:
Dairy-free Cream Cheese Recipe:
Vanilla Extract:
Natural Cacao powder:
Dutched cacao powder:
Sugar-free chocolate chips:
99% Cacao Chocolate (unsweetened):
**I am part of the Amazon Affiliate program and that means anything you buy on Amazon through clicking these product links will help monetarily support TPH and future recipe creation!**
EQUIPMENT USED:
Heat-Safe Silicone Spatula:
Kitchen Scale:
Electric Mixer:
Metal Whisk:
Measuring Cups:
Magnetic Measuring Spoons:
Round Cake Pan Set:
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