Recipe from: Kara Penrod and Nikki Jones
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips
Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided
•Preheat oven to 300 degrees.
•Line a 13x9 pan with parchment paper, so that parchment extends over
long side of pan.
•In a bowl, mix crust ingredients together with a fork; press mixture
onto bottom of prepared pan.
•Bake crust for 20 minutes; while crust bakes, prepare filling.
•Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
•Beat in eggs, one at a time.
•After crust bakes, remove from oven and immediately sprinkle on 1 cup
of semi-sweet chocolate chips.
•Pour filling over chocolate chips and return to oven; bake for 50 minutes.
•Allow cheesecake to cool for about hour, then place in refrigerator
to chill overnight.
•When ready to serve, remove cheesecake from pan using parchment paper
and place on serving platter, then prepare toppings:
•Toast pecans in oven for 10 minutes at 350 degrees.
•Unwrap caramels and place in a microwave safe bowl, along with 4
tablespoons milk.
•Microwave in 30 second intervals until caramels have melted and sauce
is smooth.
•Pour caramel sauce over cheesecake and immediately sprinkle on toaste
and chopped pecans.
•Place chocolate chips in a microwave safe bowl, along with 2
tablespoons milk, and microwave in 30 second intervals, about 2
minutes total.
•Stir until smooth and drizzle over caramel-pecan topping.
•Allow chocolate to set before serving.
***Nikki and I were kinda pressed for time so instead of making the
filling we just bought some already made Philidelphia brand cheesecake
filling right next to the cream cheese, it was a tub about 24 oz. and
used that instead of making the filling, so if you are in a hurry
that's an idea.
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips
Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided
•Preheat oven to 300 degrees.
•Line a 13x9 pan with parchment paper, so that parchment extends over
long side of pan.
•In a bowl, mix crust ingredients together with a fork; press mixture
onto bottom of prepared pan.
•Bake crust for 20 minutes; while crust bakes, prepare filling.
•Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
•Beat in eggs, one at a time.
•After crust bakes, remove from oven and immediately sprinkle on 1 cup
of semi-sweet chocolate chips.
•Pour filling over chocolate chips and return to oven; bake for 50 minutes.
•Allow cheesecake to cool for about hour, then place in refrigerator
to chill overnight.
•When ready to serve, remove cheesecake from pan using parchment paper
and place on serving platter, then prepare toppings:
•Toast pecans in oven for 10 minutes at 350 degrees.
•Unwrap caramels and place in a microwave safe bowl, along with 4
tablespoons milk.
•Microwave in 30 second intervals until caramels have melted and sauce
is smooth.
•Pour caramel sauce over cheesecake and immediately sprinkle on toaste
and chopped pecans.
•Place chocolate chips in a microwave safe bowl, along with 2
tablespoons milk, and microwave in 30 second intervals, about 2
minutes total.
•Stir until smooth and drizzle over caramel-pecan topping.
•Allow chocolate to set before serving.
***Nikki and I were kinda pressed for time so instead of making the
filling we just bought some already made Philidelphia brand cheesecake
filling right next to the cream cheese, it was a tub about 24 oz. and
used that instead of making the filling, so if you are in a hurry
that's an idea.
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