Name: Caramel Pecan Chocolate Cheesecake
Prep time: 4 h 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling); 1/4 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 8 oz semi-sweet or dark chocolate, melted and slightly cooled; 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 3/4 cup caramel sauce (store-bought or homemade); 1 cup chopped toasted pecans; Sea salt for sprinkling (optional)

Description

This Caramel Pecan Chocolate Cheesecake is a decadent dessert layered with a chocolate cookie crust, creamy chocolate cheesecake filling, buttery caramel sauce, and crunchy toasted pecans. It’s the perfect combination of smooth, crunchy, sweet, and salty—all in one impressive slice!

Ingredients

For the Crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup brown sugar
8 oz semi-sweet or dark chocolate, melted and slightly cooled
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract

For the Caramel Pecan Topping:

3/4 cup caramel sauce (store-bought or homemade)
1 cup chopped toasted pecans
Sea salt for sprinkling (optional)

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Instructions

1. Prepare the Crust:

Preheat oven to 325°F (160°C).
Mix chocolate cookie crumbs and melted butter in a bowl until evenly combined.
Press firmly into the bottom of a greased or parchment-lined 9-inch springform pan.
Bake crust for 8 minutes, then set aside to cool slightly.

2. Make the Cheesecake Filling:

In a large bowl, beat cream cheese until smooth and creamy.
Add sugars and mix until combined.
Beat in eggs, one at a time.
Add melted chocolate, sour cream, and vanilla; mix until fully smooth.
Pour the filling over the baked crust and smooth the top.

3. Bake:

Place springform pan on a baking sheet. Bake for 45–50 minutes, or until the center is just set but slightly wobbly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and chill in the fridge for at least 4 hours or overnight.

4. Add Caramel and Pecans:

Once the cheesecake is fully chilled, spoon caramel sauce evenly over the top.
Sprinkle with toasted pecans and a pinch of sea salt if desired.
Chill for another 15–30 minutes before slicing for best results.

Notes

Use a water bath or place a pan of water on the lower oven rack to reduce cracking.
Toast pecans in a dry skillet or oven at 350°F for 5–7 minutes for extra flavor.
Store in the fridge for up to 5 days or freeze slices for up to 2 months.