Caramel Pecan Chocolate Cheesecake
A creamy and decadent cheesecake with a chocolate cookie crust, swirled with caramel and topped with chocolate and roasted pecans, perfect for any dessert lover.
Ingredients
For the crust
- 2 cups Chocolate cookie crumbs Oreos or other chocolate cookies
- 1/2 cup Butter, melted Can add a pinch of sea salt
For the cheesecake filling
- 24 oz Cream cheese, softened Let come to room temperature
- 1 cup Granulated sugar
- 1 tbsp Vanilla extract
- 3 large Eggs Add one at a time
- 1/2 cup Caramel sauce Reserve some for topping
- 1 tbsp Sour cream Optional for extra creaminess
For the topping
- 1 cup Chocolate chips Melt with cream for drizzling
- 1/2 cup Roasted pecans Toss on top
- 1 tbsp Heavy cream For melting with chocolate chips
Instructions
Preparation of the crust
- Preheat the oven to 350°F (175°C).
- Crush chocolate cookies and mix with melted butter.
- Press the mixture into the bottom and slightly up the sides of a springform pan.
- Bake for 10 minutes, then let it cool.
Making the cheesecake filling
- Beat softened cream cheese until fluffy.
- Add sugar and vanilla, mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in caramel sauce and gently swirl with a knife.
Baking and cooling
- Pour the cheesecake batter over the baked crust.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Adding toppings
- Melt chocolate chips with heavy cream and drizzle over the cheesecake.
- Pour reserved caramel over the cheesecake.
- Sprinkle roasted pecans on top.
Notes
For a cleaner slice, use a knife dipped in hot water. Add whipped cream for a festive touch. Pairs well with coffee or a glass of bourbon.