Description
A decadent cheesecake with a chocolate crust, creamy filling swirled with caramel, and topped with toasted pecans.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup chopped pecans, toasted
- 1/4 cup semi-sweet chocolate chips, melted
Instructions
- Preheat oven to 325°F. Mix chocolate crumbs, 1/4 cup sugar, and melted butter, then press into a 9-inch springform pan to form the crust.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until just combined.
- Pour filling over crust. Drizzle caramel sauce over top and swirl with a knife. Bake for 45-50 minutes until set but slightly jiggly in center.
- Cool cheesecake to room temperature, then refrigerate for at least 4 hours. Top with toasted pecans, drizzle with melted chocolate and extra caramel before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American