Description
A rich and decadent dessert that combines creamy cheesecake with chocolate, caramel, and crunchy pecans, perfect for any occasion.
Ingredients
Scale
- For the Caramel Sauce:
- 2 cups (414g) granulated sugar
- 1/2 cup (112g) salted butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
- For the Crust:
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp brown sugar
- For the Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Instructions
- Prepare the Caramel Sauce: Pour sugar into a saucepan over medium-high heat and whisk until melted. Cook until amber in color (~5-7 minutes). Whisk in butter, then slowly add cream and mix well. Set aside 1 cup for topping and combine the rest with flour and pecan chips.
- Make the Cheesecake Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and brown sugar until crumbly. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Prepare the Filling: Reduce oven to 300°F (148°C). Pour caramel mixture into cooled crust. Melt chocolate chips with cream, then add over caramel. Beat cream cheese, brown sugar, and flour until creamy. Add vanilla and sour cream, mix well. Add eggs one at a time. Pour cheesecake batter over chocolate layer.
- Bake: Place the springform in a larger baking dish with water. Bake for 1 hour 35 minutes, center should be set but slightly jiggly.
- Cool and Chill: Turn off oven, leave cheesecake inside for 30 minutes. Cool for another 30 minutes with door cracked. Pour reserved caramel on top and let it set.
- Final Touches: Refrigerate for at least 5-6 hours or overnight until firm. Prepare chocolate drizzle if desired.
Notes
Use fresh ingredients for the best flavor. This cheesecake can be made a day in advance and stored in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg