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Caramel Pecan Chocolate Cheesecake

A fabulously decadent dessert that’s not sickeningly sweet, featuring a rich chocolate brownie crust, creamy cheesecake filling, and a luscious topping of caramel, chopped pecans, and white chocolate curls. Perfect for any holiday or special occasion.

  • Total Time: Overnight chilling + 1 hour
  • Yield: 8 1x

Ingredients

Scale
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 ounces Ghirardelli Semisweet Chocolate, melted
  • 2 ounces Ghirardelli 100% Cacao Unsweetened Chocolate, melted
  • 1 box brownie mix, prepared according to package directions
  • Caramel sauce, for drizzling
  • Chopped pecans
  • Ghirardelli White Chocolate curls

Instructions

  1. Preheat oven to 350°F (175°C). Prepare brownie batter according to the package directions. Spread into a greased 9-inch springform pan.
  2. Bake brownie crust at 350°F for 20 minutes. Cool on a wire rack for 10 minutes.
  3. Meanwhile, in a microwave-safe bowl, melt caramels with milk until smooth. Pour over the warm brownie crust and sprinkle evenly with chopped pecans.
  4. In a mixing bowl, combine the softened cream cheese and sugar; mix until smooth and well blended.
  5. Add eggs, one at a time, beating on low speed just until combined after each addition.
  6. Stir in the melted semisweet and unsweetened chocolates until fully incorporated.
  7. Pour the cheesecake mixture over the pecans and caramel layer in the springform pan.
  8. Bake at 350°F for 35–40 minutes, or until the center is almost set.
  9. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen, then cool completely.
  10. Chill the cheesecake in the refrigerator overnight before serving.
  11. Remove the sides of the springform pan before serving. Top with additional caramel sauce, chopped pecans, and white chocolate curls.

Notes

For a gluten-free version, use gluten-free brownie mix and gluten-free chocolate bars. Mini cheesecakes can be made by baking the brownie crust at 325°F for 20 minutes, then topping with caramel, pecans, and cheesecake filling and baking at 325°F for about 60 minutes, or until centers are set. Leftovers should be stored in the refrigerator.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 32
  • Sodium: 320
  • Fat: 34
  • Saturated Fat: 18
  • Unsaturated Fat: 14
  • Trans Fat: 1
  • Carbohydrates: 48
  • Fiber: 3
  • Protein: 8
  • Cholesterol: 85