Chocolate Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.

In a medium bowl combine graham cracker crumbs, cocoa powder, granulated sugar and salt. Pour in melted butter and stir until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust 8–10 minutes until set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place finely chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream (0.5 cup) just until it begins to steam; pour over chocolate and let sit 1 minute, then stir until smooth. Let the chocolate mixture cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric mixer), beat the room-temperature cream cheese on medium-low until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

Add granulated sugar and brown sugar and beat on low until combined, about 1–2 minutes. Scrape the bowl.

Add cocoa powder and salt; mix on low until incorporated.

Beat in the cooled chocolate-cream mixture on low until combined.

Add sour cream, vanilla, then add eggs one at a time on low speed, mixing just until each is incorporated (do not overmix). Add the extra yolk and mix briefly.

Fold in the remaining 0.5 cup heavy cream by hand or mix on very low until the batter is smooth, glossy and pourable. Do not introduce excess air.

Pour filling onto cooled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles. Optional: run a small kitchen torch or skillet flame quickly over the surface to pop large bubbles, or use a toothpick to remove them.

Place the springform pan in a large roasting pan. Add hot water to the roasting pan to come halfway up the sides of the springform (water bath) to minimize cracking.

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still jiggles slightly when shaken. Avoid overbaking.

Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour. Then remove from the water bath, run a thin knife around the edge, and cool to room temperature on a wire rack.

Refrigerate the cheesecake at least 6 hours or overnight (preferably 12 hours) before serving to set completely.

About 20–30 minutes before serving (or when the cheesecake is chilled and ready), make the caramel. In a medium heavy-bottomed saucepan combine granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber — watch carefully as it can darken quickly.

When the caramel reaches a deep amber color, remove from heat and carefully whisk in the warmed heavy cream a little at a time (it will bubble vigorously).

Stir in butter until melted and smooth. Allow the caramel to cool 1–2 minutes, then stir in the whiskey and salt. Taste and adjust salt. Let cool until slightly thickened but still pourable (about 10–15 minutes).

Reserve a few tablespoons of caramel to drizzle on slices when serving; keep the rest at room temperature or gently warm before serving.

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a small bowl toss pecans with maple syrup, granulated sugar, melted butter (or softened) and salt until evenly coated.

Spread pecans in a single layer on the prepared baking sheet and bake 12–15 minutes, stirring once halfway through, until nuts are toasted and the coating is set. Watch carefully to avoid burning.

Remove from oven and let cool completely; the coating will crisp as they cool. Break into clusters as desired and store in an airtight container until assembly.

Just before serving, place a mixing bowl and whisk or whisk attachment in the freezer for 10 minutes to chill (or ensure heavy cream is very cold).

Combine cold heavy cream, powdered sugar, espresso powder, and vanilla in the chilled bowl. Whip at medium-high speed until soft peaks form and the mixture holds shape but is still light, about 2–3 minutes. Taste and adjust coffee or sugar to preference.

Release and remove the sides of the springform pan and transfer cheesecake to a serving plate if desired.

Drizzle whiskey caramel over the top of the cheesecake, letting some run down the sides. Reserve additional caramel to serve with slices.

Scatter maple candied pecans over the top or around the edge for crunch.

Pipe or dollop coffee whipped cream onto slices or around the cheesecake. Optionally dust lightly with cocoa powder or shaved chocolate.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled with extra caramel and candied pecans on the side.