Winter is all about indulging in comfort foods, prepared with heavier sauces, creams, and of course, cheese. That also includes delectable desserts such as a rich and creamy cheesecake. Add chocolate, caramel, and pecans in this rich Chocolate Caramel Pecan Cheesecake recipe, and you’re in cheesecake heaven.

The Best Rich Chocolate Caramel Pecan Cheesecake Recipe

Ingredients

1 1/2 chocolate graham crackers

1/3 cup butter, melted

1/2 cup caramel syrup or homemade caramel (see recipe below)

1/2 cup finely chopped pecans

3 packages (250 g each) cream cheese, softened

3/4 cup sugar

3 eggs

1 package (225 g) semi-sweet chocolate, melted

Method

Preheat oven to 350°F. Mix crumbs and butter together, and press firmly with the bottom of a flat glass onto bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then, remove from oven. Pour caramel sauce over crust, and top with pecans.

In a large bowl with an electric or stand mixer, beat cream cheese and on medium speed until well blended. Add eggs, one at a time, mixing just until blended after each addition. Stir in chocolate; pour into crust.

Bake at 350°F for 50 minutes, or until centre is almost set; the centre may still appear slightly jiggly. Cool completely, then refrigerate 3 hours or overnight. Garnish with additional caramel sauce and pecans.

Tip: Bake your cheesecake in a water bath to avoid cracking. How? Wrap the outside of pan in a double layer of tin foil, covering the bottom and extending up. Place the plan into a larger roasting pan, and pout hot water into the roasting pan to about halfway up the side of the cheesecake pan.

Easy Caramel Sauce

Ingredients

¼ cup butter

1 cup light brown sugar

1/2 cup half and half cream

1 tbsp vanilla extract

Method

Melt butter in a saucepan. Add brown sugar and cream and whisk constantly over medium heat until sugar is dissolved. Bring to a boil and allow to boil for about three minutes. The longer you cook the sauce, the thicker it will become; keep in mind it will thicken as it cools.

Add the sauce to a small jar, and refrigerate once cooled. Makes about 1 1/2 cups caramel sauce.

The Best Rich Chocolate Caramel Pecan Cheesecake Recipe

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Winter is all about indulging in comfort foods, prepared with heavier sauces, creams, and of course, cheese. That also includes delectable desserts such as a rich and creamy cheesecake. Add chocolate, caramel, and pecans in this rich Chocolate Caramel Pecan Cheesecake recipe, and you’re in cheesecake heaven.

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 3 hours

Total Time 4 hours 20 minutes

Ingredients

Cheesecake

• 1 1/2 chocolate graham crackers
• 1/3 cup butter, melted
• 1/2 cup caramel syrup or homemade caramel (see recipe below)
• 1/2 cup finely chopped pecans
• 3 packages (250 g each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 package (225 g) semi-sweet chocolate, melted

Easy Caramel Sauce

• ¼ cup butter
• 1 cup light brown sugar
• 1/2 cup half and half cream
• 1 tbsp vanilla extract

Instructions

Cheesecake

1. Preheat oven to 350°F. Mix crumbs and butter together, and press firmly with the bottom of a flat glass onto bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then, remove from oven.
2. Pour caramel sauce over crust, and top with pecans.
3. In a large bowl with an electric or stand mixer, beat cream cheese and on medium speed until well blended.
4. Add eggs, one at a time, mixing just until blended after each addition. Stir in chocolate; pour into crust.
5. Bake at 350°F for 50 minutes, or until centre is almost set; the centre may still appear slightly jiggly.
6. Cool completely, then refrigerate 3 hours or overnight. Garnish with additional caramel sauce and pecans.

Caramel Sauce

1. Melt butter in a saucepan. Add brown sugar and cream and whisk constantly over medium heat until sugar is dissolved.
2. Bring to a boil and allow to boil for about three minutes. The longer you cook the sauce, the thicker it will become; keep in mind it will thicken as it cools.
3. Add the sauce to a small jar, and refrigerate once cooled. Makes about 1 1/2 cups caramel sauce.

Notes

Tip: Bake your cheesecake in a water bath to avoid cracking. How? Wrap the outside of pan in a double layer of tin foil, covering the bottom and extending up. Place the plan into a larger roasting pan, and pout hot water into the roasting pan to about halfway up the side of the cheesecake pan.