Description
This Chocolate Pecan Cream Cheesecake is a decadent dessert that combines the creamy richness of chocolate cheesecake with the nutty sweetness of toasted pecans. It’s the ultimate indulgence, perfect for holidays, special occasions, or any time you want to impress your guests.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo cookies without filling)
- 1/4 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 1/2 cup chopped pecans
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted pecan halves
- 1/4 cup chocolate ganache or melted chocolate (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and brown sugar and mix until creamy.
- Beat in the eggs one at a time, followed by the vanilla extract, almond extract (if using), and sour cream.
- Stir in the melted chocolate until fully combined, then gently fold in the chopped pecans.
- Bake the Cheesecake:
- Pour the filling over the crust, smoothing the top with a spatula. Place the springform pan on a baking sheet.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill:
- Remove the cheesecake from the oven, run a knife around the edges, and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the Topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake. Garnish with toasted pecan halves and drizzle with chocolate ganache or melted chocolate, if desired.
- Serve:
- Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Notes
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, for extra flavor.
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
- Freeze the cheesecake for longer storage; thaw in the refrigerator overnight before serving.