Chocolate Carmel Pecan Cheesecake

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Servings: 12 Difficulty: Advanced
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A rich, gooey layered dessert featuring a buttery crust, caramel pecan swirl, and dense chocolate cheesecake.
Chocolate Carmel Pecan Cheesecake recipe image
Chocolate Carmel Pecan Cheesecake recipe image
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Chocolate Carmel Pecan Cheesecake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 169.0

Description

This Chocolate Caramel Pecan Cheesecake is the ultimate indulgent treat for chocolate and caramel lovers. It features a sturdy vanilla wafer crust that holds layers of warm, sticky caramel topped with crunchy toasted pecans. The star is the dense, fudgy chocolate cheesecake filling, made with melted semisweet chocolate for deep flavor. Baked until just set, it offers a luxurious texture that melts in your mouth. Perfect for birthday celebrations, holidays, or simply when you need a serious dessert fix. While it requires a bit of layering, the result is a stunning, sliceable masterpiece that pairs beautifully with a cup of coffee or tea.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the vanilla wafer crumbs and melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly onto the bottom and about 1 1/4 inches up the sides of a 9-inch springform pan.
  4. Bake the crust for 10 minutes, then remove and let cool slightly.
  5. Microwave the caramels and evaporated milk in a large microwave-safe bowl on HIGH for 1 1/2 minutes.
  6. Stir the mixture, then microwave for 1 minute longer, stirring until the caramels are completely melted and smooth.
  7. Pour the warm caramel mixture over the baked crust, spreading it evenly.
  8. Sprinkle the toasted, chopped pecans evenly over the caramel layer.
  9. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and well blended.
  10. Add the eggs one at a time, beating well after each addition until just combined.
  11. Gently fold in the melted semisweet chocolate until no white streaks remain.
  12. Pour the chocolate cheesecake batter over the pecan and caramel layers.
  13. Bake for 40 minutes, or until the center is almost set but still slightly jiggly.
  14. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking.
  15. Remove from oven and cool completely on a wire rack.
  16. Cover and refrigerate for at least 4 hours, or overnight, before slicing and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 169.0kcal
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 3.9g20%
Cholesterol 16.1mg6%
Sodium 51.4mg3%
Total Carbohydrate 25.2g9%
Dietary Fiber 13.2g53%
Sugars 4.8g
Protein 4.9g10%

* 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, vanilla wafer, crust, baking, cream cheese, semisweet chocolate, layered dessert, holiday treat, indulgent, pecans, kraft caramels, springform pan, chocolate lover, party dessert
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