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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once cooled to room temperature, refrigerate the cheesecake for several hours to achieve optimal flavor and texture development.
- Whip heavy cream with powdered sugar and vanilla until peaks form dramatically, creating a cloud-like topping.
- Embellish the chilled cheesecake with billowing whipped cream, strategically placing toasted pecan halves and optional chocolate drizzle for a stunning presentation.
- 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