Description
A luscious, indulgent cheesecake featuring a buttery graham cracker crust, a creamy filling enriched with chocolate and caramel, and topped with crunchy pecans and a chocolate drizzle. Perfect for special occasions or whenever you crave something rich and decadent.
Ingredients
Scale
For the Caramel Sauce:
- 2 cups (414g) sugar
- ½ cup (112g) salted Challenge butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- ¼ cup (28g) pecan chips
For the Crust:
- 2 cups (268g) graham cracker crumbs
- ½ cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- ¼ cup (28g) pecan chips
For the Filling:
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
For the Chocolate Drizzle:
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Instructions
-
Prepare the Caramel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the sugar and stir until it begins to melt and form a caramel.
- Slowly add the room-temperature whipping cream while stirring constantly.
- Mix in the sifted flour and cook for an additional 2-3 minutes to thicken.
- Remove from heat, stir in pecan chips, and set aside to cool.
-
Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and pecan chips until the mixture is well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool.
-
Prepare the Filling:
- In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream for 30 seconds. Stir until smooth, then let it cool to room temperature.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the light brown sugar and flour, and mix well.
- Add the sour cream and vanilla extract, then beat in the eggs one at a time, mixing after each addition.
- Once smooth, fold in the cooled chocolate mixture.
- Pour the filling over the cooled crust and smooth the top with a spatula.
-
Bake the Cheesecake:
- Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set but slightly jiggles.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Afterward, remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
-
Make the Chocolate Drizzle:
- In a microwave-safe bowl, heat the chocolate chips and heavy cream for 30 seconds. Stir until smooth.
- Let it cool slightly before drizzling it over the chilled cheesecake.
-
Assemble the Cheesecake:
- Once the cheesecake is fully chilled, drizzle the caramel sauce over the top and add the chocolate drizzle.
- Sprinkle the pecan chips on top for extra crunch and decoration.
-
Serve:
- Slice and enjoy this rich, creamy turtle cheesecake!
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- The cheesecake must chill completely to set properly.
- You can store the cheesecake in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes (including cooling time)
- Category: Dessert
- Method: Baked
- Cuisine: American