Chocolate Cheesecake Cups with Candied Pecans
2013-11-06- Course: Dessert
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- Yield : 12 servings
- Cook Time : 30m
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Ingredients
- 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
Method
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.