Description
Creamy cheesecake with rich chocolate fudge and sweet caramel, topped with crunchy pecans.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup chocolate fudge sauce
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese in a large mixing bowl until smooth. Gradually add 1 cup sugar and vanilla, mixing well.
- Add eggs one at a time, mixing on low until just combined after each addition.
- Stir in the chocolate fudge sauce until well blended.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let the cheesecake cool, then drizzle the top with caramel sauce and sprinkle with chopped pecans.
- Refrigerate for at least 240 minutes before serving. Enjoy!
Notes
Allowing the cheesecake to chill for several hours enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg