Chocolate Cheesecake Cups with Candied Pecans

  • Yield : 12 servings
  • Cook Time : 30m
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  • 12 square wonton wrappers, cut in half diagonally
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons turbinado sugar
  • 2 8-ounce packages cream cheese, at room temperature
  • 1 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup heavy cream, chilled
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon pure vanilla extract
  • Cooking spray
  • 1 cup chopped pecans
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon light corn syrup
  • Pinch of kosher salt


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

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