Ingredients and Weight:
For the Crust:
- Graham cracker crumbs: 2 cups (240g)
- Granulated sugar: 1/3 cup (66g)
- Butter, melted: 8 tablespoons (1 stick/113g)
For the Cheesecake:
- Cream cheese, softened: 2 packages (8 ounces each/227g each)
- Sugar: 1 cup (200g)
- Pure vanilla extract: 2 teaspoons
- Large eggs: 4
- Sour cream: 1 cup (240g)
For the Chocolate Topping:
- Semi-sweet chocolate chips: 1 cup (200g)
- Heavy cream: 1/4 cup (60ml)
For the Caramel Sauce:
- Light corn syrup: 1/2 cup (120ml)
- Granulated sugar: 1/2 cup (100g)
- Salted butter, cubed: 4 tablespoons (56g)
- Heavy cream: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon
- Salt: Pinch
For the Pecan Topping:
- Chopped pecans: 1/2 cup (60g)
Preparation Time:
30 minutes
Cooking Time:
65-75 minutes
Difficulty Level:
3 (intermediate)
Preparation Method Steps:
- Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl and press into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes, until golden brown. Let cool.
- Cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, beating well after each addition. Stir in sour cream. Pour cheesecake batter over the cooled crust.
- Chocolate Topping: Melt chocolate chips and heavy cream in a microwave-safe bowl or on the stovetop over low heat. Spread over the cheesecake in an even layer.
- Caramel Sauce: In a small saucepan, combine corn syrup, sugar, butter, heavy cream, vanilla extract, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until thickened.
- Pecans: Sprinkle chopped pecans over the caramel sauce.
- Bake: Place cheesecake in the center rack of the oven and bake for 65-75 minutes, or until set but still slightly wobbly in the center.
- Cool: Let cheesecake cool completely in the springform pan, then refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
One serving (1/8 of cheesecake):
- Calories: 420
- Fat: 25g
- Saturated fat: 15g
- Cholesterol: 120mg
- Sodium: 300mg
- Carbohydrates: 40g
- Protein: 8g
Dish Characteristics:
- Rich and creamy
- Decadent chocolate and caramel flavors
- Toasted pecan topping
- Perfect for special occasions
User Comments:
- "This cheesecake is heavenly! The combination of chocolate, caramel, and pecans is irresistible."
- "I loved the creamy cheesecake with the crunchy pecan topping."
- "The caramel sauce adds a perfect touch of sweetness."
- "The cheesecake is easy to make and always impresses my guests."
Special Precautions and Tips:
- To ensure the cheesecake doesn't crack, bake in a water bath by placing the springform pan in a larger roasting pan filled with hot water.
- If the caramel sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- Use high-quality chocolate chips for the best flavor.
