Chocolate Caramel Pecan Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup semi-sweet chocolate chips, melted and cooled slightly

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Pecan Topping:

• 1 cup chopped pecans, toasted

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. Prepare the Crust: In a bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then allow it to cool while you prepare the filling.

3. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, continuing to beat until well combined. Add the eggs one at a time, beating well after each addition. Fold in the melted chocolate until evenly distributed. Pour the mixture over the crust.

4. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-60 minutes or until the center is set and the top is lightly browned. Remove from the oven and let it cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan. Allow it to cool completely before refrigerating for at least 4 hours or overnight.

5. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.

6. Make the Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel sauce to cool for a few minutes before drizzling it over the chocolate ganache.

7. Add the Pecan Topping: Sprinkle the toasted chopped pecans over the caramel layer, evenly distributing them.

8. Chill and Serve: Place the cheesecake back in the refrigerator to allow the chocolate ganache and caramel to set. Once fully chilled, remove the sides of the springform pan and slice the cheesecake into portions. Serve and enjoy your decadent chocolate caramel pecan cheesecake!

This cheesecake is a delightful combination of rich chocolate, luscious caramel, and crunchy pecans – a perfect treat for any occasion.