Description
This indulgent dessert features a rich chocolate brownie base, creamy cheesecake layer, topped with caramel and chocolate ganache, and sprinkled with toasted pecans.
Ingredients
Scale
- 1/2 cup butter (melted)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 24 oz cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup sour cream (full-fat)
- 1 tbsp vanilla extract
- 2 tbsp butter
- 1/2 cup brown sugar (packed)
- 1/2 cup heavy cream (for caramel)
- 1/4 tsp salt
- 1 cup pecans (toasted, whole and chopped)
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine melted butter and granulated sugar. Stir well until mixed.
- Add the eggs, cocoa powder, flour, and salt. Combine until the mixture is smooth.
- Pour this brownie batter into a greased 10-inch springform pan. Bake for about 25 minutes or until a toothpick inserted comes out with only a few moist crumbs.
- While the brownie base is baking, mix the cream cheese and sugar in a large bowl until creamy.
- Add the eggs one at a time, mixing well after each addition. Then incorporate sour cream and vanilla extract.
- Once blended, pour the cheesecake filling over the completely cooled brownie layer.
- Bake the cheesecake for about 50-60 minutes until the edges are set, but the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour.
- In a saucepan over medium heat, melt the butter and brown sugar together.
- Slowly add the heavy cream, stirring constantly until it thickens slightly.
- Remove from heat and add salt. Let it cool down a bit.
- Once the cheesecake is cool, drizzle the caramel sauce over the top and sprinkle with chopped pecans.
- To make the ganache, heat the heavy cream in a small saucepan until warm, then pour it over the chocolate chips. Stir until smooth.
- Drizzle the chocolate ganache over the caramel and pecans generously.
Notes
Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage. Avoid overmixing and allow the cheesecake to cool gradually.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg