Chocolate Pecan Cream Cheesecake Recipe

Chocolate Pecan Cream Cheesecake is a rich and indulgent dessert that’s perfect for special occasions or when you want to impress your guests. This luscious cheesecake features a creamy chocolate filling studded with pecans, a buttery pecan crust, and a chocolate ganache topping. It’s the ultimate combination of nutty, creamy, and chocolaty goodness.

Why You’ll Love This Recipe

• Decadent Flavor: The blend of chocolate and pecans creates a deeply satisfying dessert.
• Luxurious Texture: Creamy cheesecake filling meets the crunch of pecans for a perfect bite.
• Elegant Presentation: Topped with ganache and pecan halves, it’s a stunning centerpiece for any dessert table.
• Make-Ahead Friendly: Perfect for preparing the day before an event or holiday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Pecans (finely chopped)
• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

For the Filling:

• Cream cheese (softened)
• Granulated sugar
• Brown sugar
• Eggs
• Semi-sweet chocolate (melted and slightly cooled)
• Vanilla extract
• Heavy cream
• Chopped pecans

For the Ganache:

• Semi-sweet chocolate chips
• Heavy cream

For Garnish (Optional):

• Pecan halves
• Whipped cream
• Chocolate shavings

Directions

this recipe

Make the Crust:

1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix finely chopped pecans, graham cracker crumbs, sugar, and melted butter until combined.
2. Press into the pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool completely.

Make the Filling:

1. Melt the chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl or over a double boiler. Let it cool slightly.
2. Cream the cheese and sugar: In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
3. Add eggs and flavoring: Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until just combined.
4. Incorporate the chocolate and pecans: Fold the melted chocolate and chopped pecans into the batter.
5. Pour into the crust: Pour the filling over the cooled crust and smooth the top.

Bake the Cheesecake:

1. Prepare a water bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
2. Bake: Bake the cheesecake at 325°F for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Make the Ganache:

1. Heat the cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering.
2. Melt the chocolate: Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
3. Spread the ganache: Pour the ganache over the chilled cheesecake, spreading it evenly to the edges.

Garnish and Serve:

1. Decorate: Arrange pecan halves around the edges or center, and add whipped cream or chocolate shavings if desired.
2. Slice and serve: Use a sharp knife dipped in hot water to slice the cheesecake cleanly.

Servings and Timing

• Servings: 12–14 slices
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Chilling Time: At least 4 hours
• Total Time: Approximately 6 hours

Variations

• Dark Chocolate: Use dark chocolate for a more intense flavor.
• Nut-Free Option: Replace pecans with toasted coconut or omit the nuts entirely.
• Caramel Drizzle: Add a layer of caramel sauce on top of the ganache for extra indulgence.
• Mini Cheesecakes: Use a muffin tin lined with cupcake liners for individual servings. Adjust the baking time to 20–25 minutes.
• Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cheesecake is best served chilled and does not require reheating.

FAQs

1. Can I use milk chocolate instead of semi-sweet?

Yes, but the cheesecake will be sweeter. Adjust the sugar slightly if desired.

2. How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually.

3. Can I skip the ganache?

Yes, but the ganache adds an extra layer of indulgence. Alternatively, dust with cocoa powder or powdered sugar.

4. What’s the best way to chop pecans?

Use a sharp knife or pulse in a food processor for even pieces.

5. Can I use store-bought crust?

Yes, but a homemade crust adds more flavor and complements the filling better.

6. How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when shaken.

7. Can I add caramel to the filling?

Yes, swirl caramel sauce into the filling before baking for an extra layer of flavor.

8. How do I make this cheesecake dairy-free?

Use dairy-free cream cheese, chocolate, and heavy cream for a plant-based version.

9. Can I serve this warm?

Cheesecake is best served chilled, as the flavors and texture improve after refrigeration.

10. Can I add bourbon or whiskey to the filling?

Yes, a splash of bourbon or whiskey complements the chocolate and pecans beautifully.

Conclusion

Chocolate Pecan Cream Cheesecake is a decadent dessert that’s sure to impress. With its creamy filling, crunchy pecans, and luxurious ganache topping, it’s perfect for holidays, celebrations, or whenever you want a rich, indulgent treat. Try this recipe for your next special occasion, and watch it become a crowd favorite!

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