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
Scale
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.
