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Caramel Pecan Chocolate Cheesecake

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★★★★

4 from 1 reviews

A rich and creamy chocolate cheesecake layered with a buttery pecan crust and topped with luscious caramel sauce and toasted pecans.

Ingredients

Scale
  • 1 1/2 cups pecan halves
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup caramel sauce, plus extra for drizzling
  • 1/2 cup chopped toasted pecans

Instructions

  1. Preheat oven to 325°F (163°C).
  2. In a medium bowl, combine pecan halves, chocolate cookie crumbs, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth. Gradually add sugar and cocoa powder, mixing well.
  4. Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until just combined.
  5. Pour cream cheese mixture over crust in the springform pan.
  6. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
  8. Remove cheesecake from oven and cool completely on a wire rack.
  9. Refrigerate for at least 4 hours or overnight.
  10. Before serving, spread caramel sauce over the top and sprinkle with chopped toasted pecans. Drizzle additional caramel sauce if desired.

Notes

For best results, use full-fat cream cheese and allow it to soften completely before mixing. Toast pecans lightly to enhance their flavor and crunch. Letting the cheesecake cool gradually in the oven helps prevent cracks.

Nutrition

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