Ingredients
Cooking spray
8 oz. (225 g.) finely crushed pecan sandies (about 2 c.) or graham crackers
6 tbsp. melted unsalted butter
1/4 tsp. kosher salt
4 (8-oz.; 225-g.) blocks cream cheese, room temperature
1 c. (200 g.) granulated sugar
3 large eggs
1/4 c. sour cream
2 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1/4 tsp. kosher salt
1 c. (170 g.) semisweet chocolate chips, melted and slightly cooled
1/4 c. heavy cream
1/4 c. semisweet chocolate chips
1/4 c. caramel sauce
1/2 c. (55 g.) toasted pecans, roughly chopped
Preparation
Step 1Preheat oven to 325°. Grease a 9" springform pan with cooking spray. Wrap entire pan well with foil.Step 2In a medium bowl, mix pecan sandies, butter, and salt. Press mixture into bottom and up sides of prepared pan.
Step 1In a large bowl, using an electric mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain. Add eggs, one at a time, and beat until combined, then beat in sour cream and vanilla. Add flour and salt and beat on medium-low speed until just combined. Transfer 2 cups cream cheese mixture to a medium bowl and stir in chocolate.Step 2Dollop chocolate mixture over crust, then spread in an even layer. Repeat with plain batter, gently dolloping over chocolate mixture and spreading in an even layer.Step 3Place springform pan in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan.Step 4Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes.Step 5Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour. Remove from roasting pan and refrigerate until totally chilled, at least 4 hours or up to 12.
Step 1In a medium heatproof bowl, microwave cream and chocolate in 15-second intervals, stirring between each, until just beginning to thicken, then whisk until chocolate is melted and smooth.Step 2Remove cheesecake from springform pan. Top with chocolate sauce, caramel sauce, and pecans.
This dessert is made for those who love the chewy and crunchy turtle confection and the creamy decadence of cheesecake. It starts off with a buttery crust made from pecan sandies to create a nutty and crisp base. I love the texture of the shortbread cookies here, but if you cant find pecan sandies at your local supermarket, feel free to substitute with graham crackers—I promise it will turn out delicious either way. The filling is made up of two distinct layers, a semisweet chocolate and a plain cheesecake layer. Though the cheesecake looks so impressive, it’s easy to achieve the jaw-dropping finish. All you do is mix some melted chocolate into a portion of the cheesecake base and layer both into the cake pan. To top off the cheesecake, drizzle on caramel sauce, chocolate ganache, and chopped toasted pecans. The buttery crust with its slight bitterness, deep chocolate flavor, sweet caramel, and crunchy pecans makes for a truly irresistible desert. Made this? Let us know how it went in the comments below!
