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Ingredients
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Crust and Filling
Method
Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the finely chopped pecans, graham cracker crumbs, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- 2
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the sour cream, vanilla extract, and mix until well incorporated. Add the eggs one at a time, mixing well after each addition.
- 3
Add Chocolate and Caramel
Fold in the chocolate chips into the cream cheese mixture. Pour half of the cheesecake filling over the prepared crust. Drizzle half of the caramel sauce over the filling, then add the remaining cheesecake filling. Finish with another drizzle of caramel sauce on top.
- 4
Bake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 5
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, drizzle additional caramel sauce on top and sprinkle with extra chopped pecans if desired.
