Caramel Pecan Chocolate Cheesecake
A rich and creamy cheesecake topped with caramel and crunchy pecans, perfect for celebrations or family nights.
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs
- 0.5 cup unsalted butter, melted
- 1 cup chopped pecans divided
Cheesecake Filling
- 2 cups cream cheese, softened room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup sour cream
- 1 cup caramel sauce divided
- 0.5 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the chocolate cookie crumbs with the melted butter and half of the chopped pecans. Press this mixture into the bottom of a 9-inch springform pan.
Mixing Filling
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla until it’s smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully combined.
- Fold in half of the caramel sauce and the chocolate chips.
Baking
- Pour the creamy mixture over the crust in the pan.
- Bake for 50-60 minutes or until set.
- Let it cool for a bit, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, drizzle with the remaining caramel and sprinkle with the rest of the pecans.
Notes
Best served chilled. Cover leftovers with plastic wrap or foil to keep fresh.