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Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake recipe image
This decadent Chocolate Caramel Pecan Cheesecake is the ultimate showstopper for special occasions. It features a buttery graham cracker crust topped with a layer of homemade salted caramel studded with toasted pecans. Above this lies a dense, fudgy chocolate cheesecake layer that is creamy yet firm. The combination of sweet caramel, rich chocolate, and crunchy nuts creates a complex flavor profile that balances sweetness with depth. Perfect for birthdays, holidays, or any time you want to impress guests. It requires chilling time to set properly, so plan ahead for the best texture and sliceability.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 330.9
Dietary: Gluten-free
Description
This decadent Chocolate Caramel Pecan Cheesecake is the ultimate showstopper for special occasions. It features a buttery graham cracker crust topped with a layer of homemade salted caramel studded with toasted pecans. Above this lies a dense, fudgy chocolate cheesecake layer that is creamy yet firm. The combination of sweet caramel, rich chocolate, and crunchy nuts creates a complex flavor profile that balances sweetness with depth. Perfect for birthdays, holidays, or any time you want to impress guests. It requires chilling time to set properly, so plan ahead for the best texture and sliceability.
Ingredients
  • 1 1/2 package GRAHAM CRACKERS, crushed 1 (5 oz) can EVAPORATED MILK
  • 1/3 cups SUGAR
  • 1 1/2 cups PECANS, chopped and toasted
  • 4 tablespoons BUTTER, melted
  • 24 oz CREAM CHEESE, unwrapped and
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease a 10-inch springform pan.
  2. 2
    In a bowl, mix crushed graham crackers, 1/3 cup sugar, and 4 tablespoons melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan.
  3. 3
    Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  4. 4
    In a microwave-safe bowl or saucepan, melt caramels with evaporated milk until smooth. Stir in toasted chopped pecans.
  5. 5
    Pour the caramel-pecan mixture over the baked crust. Spread evenly and press down gently.
  6. 6
    In a large bowl, beat 24 oz cream cheese until light and fluffy.
  7. 7
    Add remaining sugar to the cream cheese and beat until well combined.
  8. 8
    Add eggs one at a time, beating well after each addition.
  9. 9
    Melt semi-sweet chocolate pieces and let cool slightly. Stir melted chocolate and vanilla extract into the cheese mixture until smooth.
  10. 10
    Pour the chocolate cheesecake batter over the caramel-pecan layer in the pan.
  11. 11
    Bake at 350ðF (175ðC) for about 1 hour, or until the edges are set but the center still has a slight jiggle.
  12. 12
    Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
  13. 13
    Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
  14. 14
    Before serving, garnish with pecan halves and drizzle with additional caramel sauce or fudge sauce if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 330.9kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 8.9g45%
Cholesterol 32.2mg11%
Sodium 356.1mg15%
Total Carbohydrate 38.8g13%
Dietary Fiber 0.8g4%
Sugars 21.1g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, caramel, pecan, cheesecake, dessert, graham cracker crust, cream cheese, baking, layered dessert, holiday treat, rich, indulgent, chocolate cake, caramel sauce, nutty, make ahead
Read it online: https://www.chefs-mate.com/recipe/chocolate-caramel-pecan-cheesecake-2/