Chocolate Pecan Cheesecake Recipe
This Chocolate Pecan Cheesecake is the ultimate showstopper for any dessert table. Imagine a velvety, rich chocolate cheesecake layered over a buttery cocoa graham crust, all topped with a silky chocolate ganache and generously sprinkled with crunchy pecans. Every bite delivers a swoon-worthy combination of creamy, chocolatey filling and nutty topping. Whether you’re looking to impress at a gathering or simply treat yourself to something decadent, this Chocolate Pecan Cheesecake will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe is that while the ingredient list looks delightfully indulgent, each part is crucial to the texture, flavor, and visual wow-factor of your Chocolate Pecan Cheesecake. These components come together for a truly unforgettable dessert, so let’s break down why each one matters.
- Graham cracker crumbs: These provide the crunchy, buttery foundation that holds everything together and delivers classic cheesecake nostalgia.
- Unsweetened cocoa powder: Adds depth and a boost of real chocolate flavor to the crust.
- Granulated sugar: Sweetens both the crust and filling, balancing out the richness of the chocolate and pecans.
- Unsalted butter, melted: Binds the crumbs for a perfectly sliceable base.
- Cream cheese, softened: The star of any cheesecake, this creates that signature creamy, tangy filling.
- Large eggs: Bind the filling and give it structure without being too dense.
- Sour cream: Provides a subtle tang and keeps the filling irresistibly smooth.
- Vanilla extract: Rounds out the flavors and adds a lovely warmth.
- Semisweet chocolate chips (for filling and topping): Deliver a double hit of chocolate, both embedded in the filling and glossy on top.
- Chopped pecans: Bring texture and a slightly toasty, buttery crunch with every bite.
- Heavy cream: Ensures the topping is silky and easy to pour.
- Butter (for topping): Enriches the ganache, making it shiny and smooth.
How to Make Chocolate Pecan Cheesecake
Step 1: Prepare the Chocolate Crust
Start by preheating your oven to 325°F (163°C), then combine the graham cracker crumbs, cocoa powder, and granulated sugar in a medium bowl. Pour in your melted butter and stir until every crumb glistens. Press this chocolatey mixture firmly into the bottom of a 9-inch springform pan—don’t be afraid to use your hands or the bottom of a measuring cup to really compact it! Bake your crust for 8 minutes, then set aside to cool slightly while you prepare the filling.
Step 2: Mix the Creamy Chocolate Filling
Using a large mixing bowl, beat the cream cheese and sugar together until you have a fluffy, smooth base—this is key for a lump-free cheesecake! Next, add your eggs one at a time, mixing until just combined each time; this helps the cheesecake stay light and tender. Stir in the sour cream and vanilla, then blend in your melted chocolate chips (they should be warm but not hot). Pour this luscious filling over your cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Slide your springform pan into the oven and bake for 55 to 65 minutes. The edges will look set while the center is slightly jiggly—that’s exactly what you want! Once done, turn off the oven, crack the door, and let the cheesecake cool right inside for an hour. This gentle cooldown helps prevent cracks and gives your Chocolate Pecan Cheesecake that silky texture.
Step 4: Chill Thoroughly
After its oven rest, transfer the cheesecake to the fridge and let it chill for at least four hours, or overnight if you can muster the patience. This step is non-negotiable: chilling firms up the filling so it slices beautifully and the flavors truly meld.
Step 5: Top with Dark Chocolate Ganache and Pecans
For the finishing touch, gently heat heavy cream in a small saucepan until it just simmers, then remove from heat and add your chocolate chips and butter. Allow it to sit for a couple of minutes to melt thoroughly, then stir until glossy and smooth. Let this ganache cool for just a bit—you want it pourable but not hot—then pour over your chilled cheesecake. Scatter chopped pecans liberally over the top, pressing them in slightly so each slice gets crunch in every bite. Give your masterpiece one final chill for at least 30 minutes so the topping sets perfectly.
How to Serve Chocolate Pecan Cheesecake
Garnishes
This Chocolate Pecan Cheesecake practically begs for a pretty presentation. I love adding a dusting of cocoa powder, a dollop of freshly whipped cream, or even delicate chocolate curls right before serving for extra flair. A sprig of mint brightens things up and hints at freshness in every forkful, making each slice look just as fabulous as it tastes.
Side Dishes
Pair this decadent dessert with something simple to let those chocolate and pecan flavors shine. Try serving slices alongside seasonal berries or a scoop of vanilla bean ice cream. If you love coffee, a cup of rich espresso or a latte is the perfect sidekick for Chocolate Pecan Cheesecake, bringing out the bittersweet notes in the chocolate and balancing the sweetness.
Creative Ways to Present
For special occasions, transform your cheesecake into individual mini cakes using a muffin tin—just line with cupcake papers and bake for a shorter time. You can also cut it into bite-size squares for a unique party tray, or drizzle with caramel sauce for an extra decadent touch. However you serve it, Chocolate Pecan Cheesecake always wins compliments.
Make Ahead and Storage
Storing Leftovers
A whole or partial Chocolate Pecan Cheesecake can be kept in the fridge, tightly wrapped or in an airtight container, for up to five days. The flavor only intensifies as it sits, and each bite remains deliciously creamy and fresh. For neat slices, run a sharp knife under warm water between cuts.
Freezing
Yes, you can absolutely freeze Chocolate Pecan Cheesecake! Simply slice it into portions, wrap each tightly in plastic wrap and then foil, and freeze for up to two months. When ready to enjoy, thaw slices overnight in the refrigerator. The texture stays amazing, and the flavors remain just as rich as day one.
Reheating
Honestly, this cheesecake is best enjoyed chilled, but if you prefer a softer, meltier texture, let your slice sit at room temperature for 15 to 20 minutes before serving. Skip the microwave to keep the chocolate topping glossy and the filling perfectly smooth.
FAQs
Can I use milk chocolate instead of semisweet chocolate chips?
Absolutely! Using milk chocolate will make the cheesecake a bit sweeter and slightly less intense. If you’re a fan of lighter chocolate flavors—or baking for kids—milk chocolate can be a wonderful twist in this recipe.
How can I prevent my cheesecake from cracking?
The best way to avoid cracks is to ensure all your ingredients are at room temperature and to avoid over-mixing once you add the eggs. Letting the cheesecake cool gradually in the oven with the door slightly cracked also helps maintain that gorgeous, smooth top.
What’s the best way to melt chocolate chips for the filling?
The simplest method is to melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. You can also use a double boiler over simmering water for gentle, even melting—just let it cool slightly before adding to your batter.
Can I make this cheesecake ahead of time?
Yes, this recipe is perfect for making ahead! You can fully prepare, bake, and chill your Chocolate Pecan Cheesecake a day or two before your event. Add the ganache and nuts the night before or day of serving for best results and a crisp, fresh topping.
Is there a gluten-free option for the crust?
Definitely! Just swap out the regular graham crackers for your favorite gluten-free variety. All the other components of Chocolate Pecan Cheesecake are naturally gluten free, making this an easy dessert to adapt.
Final Thoughts
If you’re searching for a dessert that feels as special as it tastes, I hope you give this Chocolate Pecan Cheesecake a try. Every step is worth it, and the results are truly irresistible. Whether you serve it for a celebration or simply to make an ordinary day sweeter, this cheesecake is bound to become a new favorite in your baking lineup.
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Chocolate Pecan Cheesecake Recipe
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this decadent Chocolate Pecan Cheesecake. A velvety smooth chocolate filling on a cocoa-infused crust, topped with a luscious chocolate ganache and crunchy pecans, this dessert is a true showstopper for any occasion.
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: Mix graham cracker crumbs, cocoa powder, sugar, and melted butter. Press into a springform pan and bake.
- Make the Filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, vanilla, and melted chocolate. Pour over crust and bake.
- Add the Topping: Heat cream, add chocolate chips and butter, then pour over chilled cheesecake. Sprinkle with pecans.
Notes
- To avoid cracks, ensure ingredients are at room temperature and avoid overmixing.
- For easier slicing, run a knife under warm water between cuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
