Ingredients
- 9 full sheets of graham crackers
- 1/2 cup of pecans finely cut (for crust)
- 4 Tablespoons melted butter
- 4: 8 oz cream cheese softened
- 1 1/4 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups pecan halves
- 4 tablespoons butter
- 1/2 cup light brown sugar packed
- 2 Tablespoons corn syrup
- 1/3 cup heavy cream
- 2 bars semi-sweet or dark chocolate
Recipe Description
This Caramel Chocolate Pecan Cheesecake recipe features a brown sugar flavored cheesecake topped with a decadent caramel chocolate pecan sauce! It’s like cheesecake with a chocolate pecan pie topping! And there’s no fussy water bath to deal with. It is delicious and beautiful. Your friends and family will love this dessert.
Recipe Directions
Instructions
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Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
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In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
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In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
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Pour the cheesecake filling onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
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Bake for 40 to 50 minutes, or until the center in almost completely set. Open the oven door and allow the cheesecake to cool for about 1 hour in the oven. Remove and cool completely. Remove the outer ring of the springform pan. Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
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To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
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Place chopped chocolate in a microwave-safe bowl. Microwave, uncovered, on 50 percent power for 1 minute; stir. Microwave on 50 percent power for 2 to 3 more minutes, stirring every 30 seconds until chocolate is melted and smooth. Drizzel all over the top of cheesecake.
