Print

Caramel Pecan Chocolate Cheesecake

Print Recipe

A decadent layered cheesecake with a graham cracker crust, rich caramel sauce, chocolate ganache, and toasted pecans throughout. This showstopping dessert is creamy, nutty, and perfect for special occasions.

Ingredients

Scale
  • 1 ½ cups (170g) graham cracker crumbs
  • ⅓ cup (40g) finely chopped pecans
  • 3 tablespoons light brown sugar, firmly packed
  • 7 tablespoons (98g) salted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (112g) salted butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tablespoons (41g) all-purpose flour, sifted
  • ¼ cup (28g) pecan chips
  • 8 oz (225g) cream cheese, room temperature
  • ½ cup (100g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Additional caramel sauce and chocolate ganache for drizzling
  • Additional chopped pecans for topping

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Set aside.
  2. Make the crust: In a medium bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar. Add melted butter and stir until all crumbs are moistened. Press mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Make the caramel sauce: In a medium saucepan over medium heat, combine sugar, butter, and heavy cream. Cook, stirring constantly, until sugar is dissolved and mixture is smooth and slightly thickened, about 5–7 minutes. Remove from heat and stir in sifted flour and pecan chips until well combined. Set aside about 1 cup of plain caramel sauce for topping, then pour the remaining caramel-pecan mixture into the crust and spread into an even layer.
  4. Make the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream just until it begins to boil, then pour over chocolate. Let sit for 2–3 minutes, then whisk until smooth. Pour over the caramel layer and spread into an even layer. Set aside to cool slightly.
  5. Make the cheesecake filling: In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and well combined. Add eggs one at a time, mixing on low after each just until blended. Stir in vanilla extract.
  6. Reduce oven temperature to 300°F (148°C). Place the springform pan in a larger roasting pan and set on the lower oven rack.
  7. Pour the cheesecake filling over the chocolate layer and smooth the top with a spatula. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and roasting pan, then run a knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Before serving, drizzle the top with reserved caramel sauce and additional chocolate ganache. Sprinkle with chopped pecans. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

For best results, use room temperature cream cheese and eggs to avoid lumps. Toasting the pecans before adding them to the crust or topping enhances their flavor. If the caramel sauce thickens too much in the fridge, warm it slightly in the microwave before drizzling.

Nutrition

Find it online: https://www.rapidrecipes.blog/caramel-pecan-chocolate-cheesecake-2/