Description
A rich and creamy chocolate pecan cheesecake that combines the flavors of chocolate and pecans for a decadent dessert.
Ingredients
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 pre-made graham cracker crust (9-inch)
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the granulated sugar and continue to beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Stir in the sour cream until the mixture is smooth.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Allow to cool slightly.
- Fold the melted chocolate into the cream cheese mixture until well combined.
- Gently fold in the chopped pecans.
- Pour the cheesecake batter into the pre-made graham cracker crust and spread evenly.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- Top the cheesecake with whipped cream and additional chopped pecans for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg