If you have a serious sweet tooth and love that perfect harmony of rich chocolate, creamy cheesecake, and the nutty crunch of pecans, then you are in for a treat with this Chocolate Pecan Cheesecake Recipe. This dessert blends a velvety chocolate cream cheese filling with a modestly chocolaty graham cracker crust and is topped off with glossy chocolate ganache and toasted pecans for that coveted combination of smooth and crunchy. Whether you’re baking for a special occasion or just want to elevate your usual dessert game, this cheesecake brings warmth and indulgence to every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to turning kitchen magic into reality. Each component here plays its part in creating the perfect texture, richness, and flavor profile of this Chocolate Pecan Cheesecake Recipe, from the buttery crust to the luscious filling and decadent topping.
- 1 1/2 cups graham cracker crumbs: This creates the crunchy base that holds everything together with a kiss of sweetness.
- 1/4 cup unsweetened cocoa powder: Adds a deep chocolate undertone to the crust without overpowering.
- 1/4 cup granulated sugar (for crust): Sweetens the crust just enough to balance the richness.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients into a firm, buttery foundation.
- 3 (8-ounce) packages cream cheese, softened: The creamy heart of the cheesecake, providing smooth texture and tangy flavor.
- 1 cup granulated sugar (for filling): Sweetens the cheesecake filling perfectly to complement the chocolate.
- 3 large eggs: These give structure and richness to the filling.
- 1/2 cup sour cream: Adds moisture and a slight tang that balances the sweetness.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a subtle, warm aroma.
- 1 cup semisweet chocolate chips, melted and slightly cooled: Infuses the filling with luscious chocolate flavor and smoothness.
- 1 cup chopped pecans: Brings crunch and a toasty nutty layer when sprinkled on top.
- 1/2 cup heavy cream: Essential for making the silky chocolate ganache topping.
- 1/2 cup semisweet chocolate chips (for topping): Melts into a glossy finish adding a final touch of richness.
- 1 tablespoon butter: Adds shine and smoothness to the ganache topping.
How to Make Chocolate Pecan Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create a compact and sturdy base. Bake for 8 minutes to set the crust and bring out the toasted flavors. Allow it to cool slightly once out of the oven before moving on.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is silky smooth with no lumps. Add the eggs one at a time, mixing thoroughly after each addition to ensure they incorporate seamlessly. Next, stir in sour cream and vanilla extract to boost creaminess and depth. Finally, fold in the melted, slightly cooled semisweet chocolate chips, blending until fully combined. Pour this luscious filling over the prepared crust, smoothing the top gently to create an inviting surface for baking.
Step 3: Bake the Cheesecake
Bake the cheesecake for approximately 55 to 65 minutes. You’re aiming for the center to be just set but still hold a slight jiggle when nudged—a hallmark of perfectly baked cheesecake. Once the baking time is up, turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for an hour; this gentle cooling helps prevent cracking. Afterward, remove it and chill in the refrigerator for at least 4 hours or preferably overnight to develop that luscious texture.
Step 4: Prepare the Topping
To create the heavenly topping, warm the heavy cream in a small saucepan until it just reaches a simmer. Remove from heat and add the chocolate chips and butter. Allow this mixture to rest for a couple of minutes, then stir gently until everything melts into a smooth, glossy ganache. Let it cool briefly before pouring evenly over the chilled cheesecake. Finally, sprinkle generously with chopped pecans for a delightful crunch and flavor contrast. Chill the cheesecake again for 30 minutes to set the topping beautifully.
How to Serve Chocolate Pecan Cheesecake Recipe
Garnishes
While the chopped pecans on top add wonderful texture, you can elevate the presentation with a few extra touches. A dusting of cocoa powder or a drizzle of caramel sauce complements the chocolate notes beautifully. Fresh whipped cream piped in decorative dollops adds a light contrast to the dessert’s richness. For a festive flair, consider adding chocolate shavings or even a sprinkle of sea salt to excite the palate.
Side Dishes
Pair your Chocolate Pecan Cheesecake Recipe with simple yet complementary sides. A scoop of vanilla ice cream brings cool creaminess that balances the dense cheesecake. Fresh berries, like raspberries or strawberries, add a bright, tangy pop that cuts through the decadence. A cup of strong coffee or dark roast espresso is also a fantastic match, enhancing the chocolate notes in every bite.
Creative Ways to Present
Thinking beyond the classic slice? Serve this cheesecake in individual jars layered with whipped cream and crushed pecans for a charming dessert display. You could also arrange mini cheesecake tarts using the same filling and topping for party-sized treats. Another fun idea is to serve with chocolate-dipped pecan clusters on the side to double down on the nutty indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, cover any remaining slices tightly with plastic wrap or store in an airtight container. Refrigerate leftovers for up to 4 to 5 days to keep them fresh and preserve that luscious texture. The flavors often improve a bit as the cheesecake rests, making day-two slices even better.
Freezing
This Chocolate Pecan Cheesecake Recipe freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results—that slow thaw keeps the creamy texture intact.
Reheating
Cheesecake is best served chilled, so no reheating is necessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for about 10 to 15 minutes before serving. Avoid microwaving as it can cause uneven warming and affect the structure of the cheesecake.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or almonds work well as alternatives if you prefer. They offer similar crunch and earthiness but adjust the flavor profile slightly. Just make sure to chop them and toast lightly to enhance their aroma.
How do I prevent cracks on my cheesecake?
The key to a crack-free cheesecake in this Chocolate Pecan Cheesecake Recipe is to use room temperature ingredients and avoid overmixing the batter, which incorporates air that can cause cracks. Also, letting the cheesecake cool gradually inside the oven after baking helps minimize cracking.
Can I make this cheesecake gluten-free?
Yes! Swap the graham cracker crumbs for gluten-free graham-style crumbs or crushed gluten-free cookies. Just ensure they have a mild flavor to keep the balance, and adjust the amount of butter slightly if crumbs seem drier or wetter.
Is it necessary to chill the cheesecake overnight?
Chilling overnight is highly recommended as it allows the cheesecake to set completely and the flavors to meld beautifully. If pressed for time, at least 4 hours in the fridge will work, but overnight gives the best texture and taste.
Can I make this recipe dairy-free?
Since cream cheese and heavy cream are central to this cheesecake’s luxurious texture, it’s challenging to substitute them without changing the character drastically. However, using vegan cream cheese and full-fat coconut cream can create a dairy-free version, though expect a slightly different flavor and consistency.
Final Thoughts
Trust me, once you try this Chocolate Pecan Cheesecake Recipe, it will become a beloved staple in your dessert repertoire. Its perfect blend of chocolate, creaminess, and nutty crunch feels like a warm hug on a plate. Whether for a celebration or a cozy night in, this recipe invites you to enjoy a slice of pure delight that’s as impressive as it is delicious. Give it a go—you won’t regret it!
Print
Chocolate Pecan Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Pecan Cheesecake features a rich chocolate graham cracker crust, a creamy chocolate-infused filling, and a luscious chocolate pecan topping. Perfectly baked to create a smooth texture with a slightly jiggly center, this American classic dessert offers a nutty crunch from toasted pecans and a silky chocolate ganache finish. Ideal for holidays and special occasions, it combines indulgent flavors with a satisfying texture.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted and slightly cooled
Topping
- 1 cup chopped pecans
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1 tablespoon butter
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter, mixing until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes to set, then remove from the oven and allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese together with the sugar until the mixture is smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the sour cream and vanilla extract, then gently fold in the melted, slightly cooled chocolate chips. Pour this rich filling over the prepared crust, smoothing out the top evenly.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when you gently shake the pan. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to avoid cracking. Afterward, remove the cheesecake and chill it in the refrigerator for at least 4 hours or overnight to fully set.
- Prepare the topping: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips and butter. Let the mixture sit undisturbed for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the chilled cheesecake. Sprinkle the chopped pecans on top to add a delightful crunch.
- Chill and serve: Return the cheesecake to the refrigerator and chill for an additional 30 minutes to set the topping. For clean slices, run a knife under warm water and wipe it dry before each cut. Serve chilled and enjoy this luscious chocolate pecan cheesecake.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake batter and to avoid cracks during baking.
- Do not overmix the filling to prevent incorporating excess air, which can cause cracking.
- For easier and cleaner slicing, warm the knife under hot water between cuts and dry it before slicing the cheesecake.
- This cheesecake benefits from chilling overnight to develop full flavor and firm texture.
- Use a springform pan to make removing the cheesecake easier without damaging its sides.
