Description
Heavenly Chocolate Caramel Pecan Cheesecake
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/2 cup caramel sauce
1/2 cup chocolate ganache
Directions:
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined.
Fold in the chopped pecans. Pour the cheesecake batter over the crust in the springform pan.
Bake in the preheated oven for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Before serving, drizzle the caramel sauce and chocolate ganache over the top of the cheesecake. Garnish with additional chopped pecans.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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