Embark on a culinary adventure with this indulgent cheesecake that features a graham cracker crust, a rich cream cheese filling dotted with soft caramels and pecans, all topped with a luxurious salted caramel sauce and a glossy chocolate coating.
For the Crust:
- Graham Cracker Crumbs: 1 ¼ cups (150g), for a buttery base
- Unsalted Butter: 4 tablespoons (56g), melted, for binding
- Light Brown Sugar: 2 tablespoons (30g), packed, for sweetness
For the Filling:
- Cream Cheese: 2 ½ blocks (625g), softened, for creaminess
- Light Brown Sugar: ¾ cup (165g), packed, to complement the caramel
- Large Eggs: 3, at room temperature, for structure
- Pure Vanilla Extract: 1 teaspoon (5ml), for flavor
- Soft Wrapped Caramels: 15, quartered, for chewy surprises
- Toasted Chopped Pecans: ⅓ cup (50g), for a nutty crunch
- Rich Salted Caramel Sauce: for drizzling
For the Chocolate Topping:
- Dark Chocolate: 6 oz (170g), coarsely chopped, for a rich layer
- Coconut Oil: 1 tablespoon (14g), to smooth out the chocolate
Instructions:
- Crust Creation: Combine graham crumbs, melted butter, and sugar, then press into a springform pan. Bake until golden, then cool and lower the oven temperature.
- Cheesecake Filling: Beat cream cheese and sugar until creamy, then add eggs one at a time. Stir in vanilla, then fold in caramel pieces and pecans. Pour over crust and remove air bubbles.
- Baking with Water Bath: Place the springform pan in a water bath and bake until set but the center is still wobbly. Cool, loosen edges, and chill.
- Toppings: Spread caramel sauce over the chilled cheesecake, add pecans, and drizzle with melted chocolate mixed with coconut oil. Let the chocolate set before slicing.
Serving Suggestion: This cheesecake is a showstopper dessert, perfect for special occasions or as a decadent treat. Slice and serve, savoring each layer of flavor and texture. Remember, cheesecakes like this one are even better when shared!
