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Caramel Pecan Chocolate Cheesecake

A rich and creamy chocolate cheesecake layered with a buttery pecan crust and topped with luscious caramel sauce and toasted pecans for a perfect balance of sweet and nutty flavors.

  • Total Time: 6 hrs 25 mins
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups pecan halves
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 8 ounces semisweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup caramel sauce, homemade or store-bought
  • 1/2 cup chopped toasted pecans, for topping

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 mixing bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in melted chocolate and vanilla extract until fully incorporated.
  6. Fold in sour cream gently until combined.
  7. Pour cheesecake batter over the crust in the springform pan.
  8. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
  9. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
  10. Remove cheesecake from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  11. Before serving, spread caramel sauce evenly over the top of the cheesecake and sprinkle with chopped toasted pecans.

Notes

For best results, use room temperature ingredients to ensure a smooth batter. Allow the cheesecake to chill thoroughly to develop its rich texture. Toasting the pecans enhances their flavor and adds a delightful crunch.

  • Author: Sophie Lane
  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 130mg