Quick & Dreamy Chocolate Pecan Cream Cheesecake Recipe

My recent obsession with chocolate pecan cream cheesecake sparked an unexpected culinary adventure in my kitchen.

Creamy textures and decadent flavors collide in this remarkable dessert.

Sweet notes of chocolate dance alongside rich, buttery pecans for an unforgettable experience.

Each carefully crafted slice promises a symphony of delightful sensations.

The combination feels like a warm embrace from a beloved pastry chef.

Smooth cream cheese provides a luxurious foundation that complements the nutty crunch perfectly.

Let your taste buds embark on this delicious journey that’s sure to impress.

Chocolate Pecan Cheesecake That Feels Luxurious

• This cheesecake recipe transforms intimidating baking into an achievable kitchen adventure, breaking down intricate steps into manageable actions for home bakers of all skill levels.
• Guaranteed to impress guests and family, this decadent dessert combines rich chocolate, creamy texture, and crunchy pecans, creating a multi-dimensional flavor experience that everyone will adore.
• Perfect for planning ahead, this cheesecake can be prepared entirely in advance, allowing busy home cooks to create a stunning dessert without last-minute stress, with the bonus of tasting even better after chilling overnight.
• Suitable for multiple occasions like birthdays, holidays, dinner parties, or weekend treats, this chocolate pecan cream cheesecake elevates any gathering with its luxurious presentation and irresistible taste profile.

Essentials for This Nutty Chocolate Cheesecake

• Chocolate Cookie Crumbs: Classic base with rich chocolate flavor, good for creating a sturdy and tasty foundation.
• Unsalted Butter: Helps bind the crust together and adds a smooth, rich texture.

• Cream Cheese: Smooth, tangy base that creates the classic cheesecake texture, best when at room temperature.
• Granulated Sugar, Brown Sugar: Sweetens the filling and adds depth of flavor.
• Large Eggs: Provide structure and richness to the cheesecake.
• Vanilla Extract: Classic flavoring that enhances overall taste.
• Almond Extract: Optional ingredient for additional nutty depth.
• Sour Cream: Adds moisture and tanginess to the filling.
• Melted Chocolate: Provides rich chocolate flavor throughout the cheesecake.
• Chopped Pecans: Adds crunch and nutty flavor to the filling.

• Heavy Cream: Creates light and fluffy whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Enhances the whipped cream's flavor.
• Toasted Pecan Halves: Decorative and crunchy garnish.
• Chocolate Ganache or Melted Chocolate: Optional drizzle for extra chocolate flavor.

How to Prepare Chocolate Cheesecake with Pecans

Step 1: Create Chocolate Cookie Base

Grab your favorite chocolate cookies and crush them into fine crumbs. Melt butter and mix thoroughly with cookie crumbs. Press mixture firmly into a springform pan lined with parchment paper. Bake quickly at 325F to set the foundation of your delightful dessert.

Step 2: Whip Creamy Cheesecake Filling

• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Sour cream

Melt rich chocolate and fold into the mixture. Gently stir in chopped pecans for delightful crunch and texture.

Step 3: Bake With Precision

Pour filling over prepared crust. Smooth the top carefully. Place pan on baking sheet and slide into oven. Bake until edges set and center slightly jiggles. Turn off oven, crack door open, and let cheesecake rest inside for one hour to prevent unexpected cracks.

Step 4: Chill and Settle

Remove cheesecake from oven. Run knife around edges to loosen. Allow to cool completely at room temperature. Refrigerate for several hours or overnight to develop rich, creamy texture.

Step 5: Top With Dreamy Cream

Whip heavy cream with powdered sugar and vanilla until peaks form beautifully. Spread or pipe cream over chilled cheesecake. Sprinkle with toasted pecan halves. Drizzle with chocolate ganache for extra indulgence.

Step 6: Serve and Enjoy

Slice cheesecake with a clean, warm knife. Serve chilled and savor every decadent bite. Store remaining slices in refrigerator for future enjoyment.

Tips for a Dense and Cheesecake Finish

• Prevent Crust Crumbling: Mix cookie crumbs and butter thoroughly, pressing firmly into the pan to create a compact, stable base that won't fall apart when slicing.
• Avoid Cheesecake Cracks: Cool the cheesecake gradually in the oven with the door slightly open, allowing it to set slowly and prevent unsightly surface splits.
• Enhance Pecan Flavor: Toast pecans before chopping to intensify their nutty profile and add a deeper, more complex taste to the cheesecake.
• Create Smooth Filling: Beat cream cheese until completely smooth, adding eggs one at a time and scraping down the sides to ensure a silky, lump-free texture.
• Maximize Make-Ahead Potential: Prepare the cheesecake a day in advance, as it actually tastes better after thoroughly chilling and allowing flavors to meld overnight.

Store and Reheat This Cheesecake Without a Hassle

• Store the leftover cheesecake in an airtight container or tightly wrapped with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain its creamy texture and fresh flavor.
• Wrap individual slices or the whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent the cheesecake from becoming rubbery or losing its smooth consistency.
• Let the chilled cheesecake sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavors.

Treats to Serve with Chocolate Cheesecake

• Select a rich, full-bodied red wine like Cabernet Sauvignon or Merlot to complement the chocolate and pecan flavors, enhancing the dessert's deep, luxurious taste profile.
• Create a smooth bourbon old fashioned with a hint of chocolate bitters, matching the cheesecake's rich and nutty undertones, providing a sophisticated drinking experience.
• Brew a strong espresso or cappuccino with a caramel or hazelnut syrup, allowing the coffee's warmth and depth to beautifully balance the cheesecake's creamy texture and chocolate notes.
• Choose a sweet dessert port wine, particularly a tawny or ruby style, which will echo the chocolate and pecan elements while cutting through the cheesecake's richness with its smooth, fruity character.

Nutty Twists for Chocolate Cheesecake Fans

• Gluten-Free Chocolate Pecan Cream Cheesecake: Replace chocolate cookie crumbs with gluten-free graham crackers or almond flour to create a celiac-friendly base. Use certified gluten-free ingredients throughout the recipe.
• Vegan Chocolate Pecan Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of dairy cream, and replace eggs with flax eggs. Select dairy-free chocolate and plant-based butter for a completely vegan version.
• Low-Sugar Chocolate Pecan Cheesecake: Swap granulated sugar with monk fruit sweetener or stevia. Use sugar-free chocolate and reduce overall sugar content while maintaining rich flavor. Consider using Greek yogurt instead of sour cream for added protein and less sugar.
• Keto-Friendly Chocolate Pecan Cheesecake: Replace cookie crumbs with crushed pecans and almond flour. Use sugar-free chocolate, erythritol as a sweetener, and full-fat cream cheese. Ensure all ingredients align with ketogenic macronutrient requirements.

Common Questions on Pecan Chocolate Cheesecake

• Can I use a different type of cookie for the crust?

Yes, you can substitute chocolate cookie crumbs with graham crackers or chocolate graham crackers. Just ensure the crumbs are finely ground for a consistent texture.

• How do I know when the cheesecake is perfectly baked?

The edges should be set, but the center should have a slight jiggle when gently shaken. This indicates the cheesecake is properly cooked and will set as it cools.

• Is it necessary to use both almond and vanilla extract?

No, you can use just vanilla extract or omit the almond extract altogether. The vanilla extract provides the primary flavor enhancement for the cheesecake.

• Can I freeze this chocolate pecan cheesecake?

Yes, you can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Chocolate Pecan Cream Cheesecake Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Indulgent Chocolate Pecan Cream Cheesecake blends rich chocolate and nutty pecans into a silky dessert masterpiece. Creamy layers and buttery crust promise a delightful experience that melts smoothly across your palate, inviting pure dessert pleasure.

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Ingredients

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Crust:

• 1 ½ cups (375 milliliters) chocolate cookie crumbs
• ¼ cup (60 milliliters) unsalted butter, melted

Cheesecake Filling:

• 3 packages (8 ounces / 226 grams each) cream cheese, softened
• 1 cup (200 grams) granulated sugar
• ½ cup (100 grams) brown sugar, packed
• 3 large eggs
• 8 ounces (226 grams) semi-sweet chocolate, melted and slightly cooled
• ½ cup (120 milliliters) sour cream
• ½ cup (60 grams) chopped pecans
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Topping:

• 1 cup (240 milliliters) heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup (60 grams) toasted pecan halves
• ¼ cup (60 milliliters) chocolate ganache or melted chocolate (optional)

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Instructions

1. Craft a delectable chocolate pecan crust by pulverizing chocolate cookies into fine crumbs and binding them with melted butter. Press the mixture into a parchment-lined springform pan, creating a compact foundation.
2. Transform cream cheese into a silky base by whipping it until luxuriously smooth. Gradually incorporate granulated and brown sugars, creating a luscious canvas for the upcoming flavors.
3. Integrate eggs one at a time, ensuring each is thoroughly blended before adding the next. Introduce vanilla and almond extracts, followed by a dollop of sour cream to enhance the cheesecake’s velvety texture.
4. Melt chocolate until glossy and fold it into the cream cheese mixture, creating swirls of rich, dark decadence. Gently fold chopped pecans throughout, distributing nutty crunch evenly.
5. Carefully pour the filling over the prepared crust, smoothing the surface with a gentle spatula. Position the pan on a baking sheet for even heat distribution.
6. Bake in a preheated oven, watching for subtle signs of doneness: set edges with a slight jiggle in the center. After baking, allow the cheesecake to rest inside the oven with the door slightly ajar, preventing unsightly cracks.
7. Once cooled to room temperature, refrigerate the cheesecake for several hours to achieve optimal flavor and texture development.
8. Whip heavy cream with powdered sugar and vanilla until peaks form dramatically, creating a cloud-like topping.
9. Embellish the chilled cheesecake with billowing whipped cream, strategically placing toasted pecan halves and optional chocolate drizzle for a stunning presentation.
10. Serve chilled, cutting precise slices that reveal the intricate layers of chocolate, pecans, and creamy filling.

Notes

• Prevent Cracks: Create a stable baking environment by using a water bath or placing a pan of hot water on the bottom rack to maintain moisture and prevent surface cracking.
• Chocolate Selection Matters: Choose high-quality dark or semi-sweet chocolate with at least 60% cocoa content for a rich, deep flavor that complements the creamy cheesecake texture.
• Pecan Preparation: Toast pecans briefly in a dry skillet before chopping to enhance their nutty flavor and add a delightful crunch to the cheesecake’s texture.
• Dietary Adaptations: Swap regular cream cheese with dairy-free alternatives and use gluten-free chocolate cookies for a vegan or gluten-sensitive version of this decadent dessert.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg