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Caramel Pecan Chocolate Cheesecake

Recipe adapted from Taste of Home
  • 100 minutes
  • Serves 6

INGREDIENTS

1

package (19 ounce) Ghirardelli Triple Fudge Brownie Mix (*GF version: use a gluten free brownie mix)

1

package (11 ounce) Kraft Caramel Bits (*GF version: use gluten free caramels)

1/4 cup

evaporated milk

1 1/4 cups

coarsely chopped pecans

2

packages (8 ounces each) cream cheese, softened

1/2 cup

granulated sugar

2

eggs

2 oz

Ghirardelli Semisweet Chocolate, melted

2 oz

Ghirardelli 100% Cacao Unsweetened Chocolate, melted

(*GF version: gluten free Hershey’s semisweet and unsweetened chocolate baking bars)

Drizzle with caramel sauce (*gluten free version: Smucker’s Simple Delight Caramel Topping is gluten free or try Coop’s Salted Caramel Sauce (No GMO’s, No Gluten, No Corn Syrup).

Chopped pecans

Ghirardelli White Chocolate curls