Description
Make a rich, creamy baked cheesecake featuring a chocolate crust, a smooth cream cheese filling, a salted caramel swirl, and a pecan topping.
Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 1 cup caramel sauce, divided
- 1 cup chopped pecans, toasted
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in the vanilla extract and flour.
- Add the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce (1/2 cup) over the batter. Gently swirl with a knife.
- Pour the remaining batter over the caramel layer. Drizzle the remaining 1/2 cup caramel sauce on top and swirl again.
- Bake the cheesecake in a water bath (place the foil-wrapped pan in a larger roasting pan, then add hot water to the larger pan until it reaches halfway up the sides of the springform pan). Bake for 60 to 70 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door propped open for 1 hour. Remove from the oven and water bath, then cool completely on a wire rack.
- Once cool, chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
- Before serving, melt the chocolate chips in a small bowl. Drizzle the melted chocolate over the top of the chilled cheesecake. Sprinkle with toasted pecans.
Notes
- For a cleaner release, run a thin knife around the edge of the cheesecake before releasing the springform side.
- To make a salted caramel swirl, add 1/2 teaspoon of sea salt to your caramel sauce before drizzling.
- If you prefer a no-bake version, use a graham cracker crust and a stabilized whipped cream/cream cheese filling, chilling for 8 hours.
- Prep Time: 25 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg