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Chocolate Caramel Pecan Cheesecake

This caramel chocolate pecan cheesecake starts with crushed Oreo cookies, with a layer of chocolate and cheese filling, topped with caramel sauce and pecan halves.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings 8 -12
Calories 522kcal
Author Imma

Ingredients

  • Crust:
  • 18 oreo cookies
  • 3 tablespoons butter melted
  • Cheese cake filling:
  • 24 ounce of cream cheese at room temperature
  • 1/3 cup dark brown sugar
  • ¼ cup dark corn syrup
  • 2 Tablespoons cornstarch
  • 3 large eggs - at room temperature
  • 1/3 cup sour cream
  • 1 egg yolk
  • 1 ½ tsp. pure vanilla extract
  • 1 ¾ milk chocolate chips or chocolate bar melted
  • Frosting:
  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 ¼ cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  • Crust:
  • Blend cookies in food processor with butter until finely ground. Press crushed Oreo cookies evenly onto bottom of a 9-inch spring form pan.
  • Cheese cake filling
  • In a large bowl combine cream cheese, sugar, dark corn syrup, corn starch, vanilla and mix with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir in melted chocolate and sour cream.
  • Pour mixture cheese mixture over prepared crust.
  • Bake at 350 degrees for roughly 15 minutes. Then lower temperature to 200 degrees and bake for 1 hour and 10 minutes. Turn of the oven
  • Remove the cheesecake from the oven and run a knife around the inside of the edge of the pan to prevent the cake from sticking to the pan.
  • Return cheesecake into the oven without turning it on, for an additional hour
  • Chill for at least 4 hours, or preferably overnight.
  • Caramel frosting:
  • Melt butter in a small pan over medium heat. Mix in brown sugar and salt and stir, until the sugar dissolves.
  • Then, bring to a boil, pour into a medium bowl. Let it cool for about 15 minutes.
  • Stir in the confectioners' sugar, milk and vanilla. Mix well; if the mixture appears too thin, add more confectioners' sugar to reach desired consistency or add milk if too thick. Spread or pipe over cake

Nutrition

Calories: 522kcal | Carbohydrates: 91g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 136mg | Fiber: 1g | Sugar: 80g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg