Description
This rich and indulgent Chocolate Pecan Cream Cheesecake combines a smooth cocoa-infused cream cheese filling with a buttery chocolate graham cracker crust and crunchy chopped pecans. Perfectly baked until just set and topped with toasted pecans, this dessert offers a delightful balance of creamy, chocolatey, and nutty flavors, ideal for special occasions or satisfying chocolate cravings.
Ingredients
Scale
Crust
- 1 ½ cups crushed chocolate graham crackers
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ cup unsweetened cocoa powder, sifted
- 1 cup chopped pecans (plus extra for topping)
- 1 cup sour cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate graham crackers with melted unsalted butter. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust base.
- Make the cream cheese filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar while continuing to beat, ensuring a smooth consistency. Then mix in the vanilla extract and sifted cocoa powder until fully incorporated and the mixture is evenly chocolate-flavored.
- Add pecans to the filling: Gently fold half of the chopped pecans into the cream cheese mixture, distributing them evenly without over-mixing to retain some texture.
- Incorporate sour cream: Stir in the sour cream carefully, just until it is fully combined to keep the filling creamy and slightly tangy.
- Assemble and bake: Pour the prepared filling over the graham cracker crust and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. This ensures a creamy cheesecake texture.
- Cool and refrigerate: Allow the cheesecake to cool at room temperature, then refrigerate it for at least four hours to fully set and develop flavors. Before serving, garnish the top with the remaining chopped pecans for a crunchy finishing touch.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Press the crust firmly for a stable base that doesn’t crumble when sliced.
- Do not overbake; the slight jiggle in the center ensures a creamy texture once chilled.
- Refrigerating for several hours or overnight enhances flavor and firmness.
- Use a springform pan for easy removal of the cheesecake without damaging its shape.
- Chopped pecans can be lightly toasted for added flavor before folding into the batter or topping.
