Caramel Pecan Chocolate Cheesecake Clara quick dinners

Caramel Pecan Chocolate Cheesecake is a rich, indulgent dessert that brings together layers of silky chocolate cheesecake, buttery caramel, and crunchy toasted pecans. Set on a crisp chocolate cookie crust, this decadent treat is a show-stopping centerpiece perfect for holidays, special occasions, or when you’re ready to treat yourself to something truly unforgettable.

Why You’ll Love This Recipe

• Luxuriously rich and creamy chocolate cheesecake base
• Topped with buttery caramel sauce and toasted pecans
• Stunning, elegant presentation for celebrations
• Great make-ahead dessert—flavor improves as it chills
• Chocolate, caramel, and nut lovers’ dream combo
• Easy to slice with firm yet creamy texture
• Crowd-pleasing flavor that never disappoints
• No fancy equipment needed—just a springform pan
• Freezer-friendly for stress-free planning
• Perfect blend of textures: crunchy, creamy, and gooey

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Chocolate cookie crumbs (like Oreos, finely crushed)
• Unsalted butter (melted)

For the chocolate cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Sour cream or Greek yogurt
• Vanilla extract
• Semi-sweet or dark chocolate (melted and cooled slightly)

For the caramel pecan topping:

• Granulated sugar or brown sugar
• Heavy cream
• Unsalted butter
• Vanilla extract
• Salt (optional, for salted caramel)
• Chopped toasted pecans

directions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
2. Make the crust: Mix chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom of the pan. Bake for 810 minutes, then set aside to cool.
3. Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing on low speed just until incorporated.
5. Mix in sour cream and vanilla, followed by the melted chocolate. Blend until smooth.
6. Pour the batter over the cooled crust and smooth the top.
7. Bake for 5565 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
8. Refrigerate for at least 4 hours or overnight until fully chilled.
9. Make the caramel pecan topping: In a saucepan, melt sugar or brown sugar with butter and cream over medium heat. Simmer 45 minutes until thickened slightly. Stir in vanilla and salt (if using), then fold in pecans.
10. Cool the caramel topping slightly before pouring over the chilled cheesecake. Spread evenly and let set.
11. Slice and serve chilled.

Servings and timing

• Yield: 1012 slices
• Prep Time: 25 minutes
• Bake Time: 5565 minutes
• Chill Time: At least 4 hours
• Total Time: About 67 hours (including chilling)

Variations

• Salted Caramel: Add a sprinkle of sea salt to the caramel for a savory contrast.
• Nut-Free Option: Omit pecans and top with chocolate shavings or toffee bits.
• Gluten-Free Crust: Use gluten-free chocolate cookies for a GF-friendly version.
• Layered Look: Pour half the batter, add caramel swirl, then top with the rest for a layered effect.
• Mini Cheesecakes: Use a muffin tin for individual portions—great for parties.
• Liqueur Boost: Add a splash of bourbon or coffee liqueur to the batter for depth.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. Freeze individual slices or the whole cheesecake (without topping) for up to 2 months. Thaw overnight in the fridge. No reheating is necessary—serve chilled for best texture and flavor.

FAQs

Can I use store-bought caramel sauce?

Yes, just warm it slightly and stir in the pecans before topping the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. It tastes even better after a day in the fridge, making it a perfect make-ahead dessert.

Do I need to use a water bath?

It’s optional. A water bath helps prevent cracks, but the cheesecake will still taste great without it.

What type of chocolate works best?

Semi-sweet or dark chocolate (6070%) provides a deep, rich flavor without being overly sweet.

Can I use a different type of nut?

Yes, walnuts or almonds work well too, but pecans provide the best texture and flavor balance with caramel.

How do I toast pecans?

Place them on a baking sheet and bake at 350°F (175°C) for 68 minutes, stirring once, until fragrant.

Why did my cheesecake crack?

It may have baked too long or cooled too quickly. A water bath and gradual cooling help prevent this.

How can I make it extra rich?

Use full-fat cream cheese and add an extra egg yolk for added richness.

Can I double the caramel topping?

Yes, if you want a thicker caramel layer or to drizzle extra on each slice.

What’s the best way to slice this cheesecake?

Use a hot knife (dip in hot water and wipe dry between cuts) for clean slices.

Conclusion

Caramel Pecan Chocolate Cheesecake is the ultimate dessert for those who crave the decadent trio of chocolate, caramel, and nuts. With its velvety texture, crunchy topping, and rich flavor profile, it’s a guaranteed crowd-pleaser for any celebration. Whether you’re making it for a holiday dinner or a special weekend treat, this cheesecake delivers indulgence in every slice.

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