Prep Time: 1 hr 10 mins | Cook Time: 2 hrs 45 mins | Total Time: 3 hrs 55 mins | Yield: 12 to 14 Servings
This cake may be a lot of work, but I promise you that it will be worth all your time and effort! Try this recipe now and prepare to fall in love. Enjoy!
Ingredients:
Caramel Sauce
5 tablespoons (41g) all-purpose flour, sifted
1/4 c (28g) pecan chips
2 c (414g) sugar
1 c (240ml) heavy whipping cream, room temperature
1/2 c (112g) salted Challenge butter, room temperature
Crust
1/4 c (28g) pecan chips
1/2 c (112g) salted Challenge butter, melted
2 c (268g) graham cracker crumbs
3 tablespoons brown sugar
Filling
3 large Eggs
6 tablespoons (90ml) heavy whipping cream
1 c (230g) sour cream
4 oz (2/3 c | 116g) semi-sweet chocolate chips
1 c (144g) light brown sugar
3 tablespoons (24g) all-purpose flour
24 oz (678g) Challenge cream cheese, room temperature
1 1/2 tablespoons vanilla extract
Chocolate Drizzle
3 tablespoons (45ml) heavy whipping cream
2 oz (1/3 c | 58g) semi-sweet chocolate chips
Directions:
For the Caramel Sauce:
1. Place a large pan on the stove and turn the heat to medium.
2. Add the sugar, then whisk and cook until it caramelizes. This usually takes about 10 minutes.
3. Leave it to heat until the colour turns a bit dark, then remove it from the stove.
4. Add butter and whisk immediately until well blended.
5. Add the heavy cream over the caramel and whisk until well blended. Reserve 1 cup of the mixture for later use.
6. Add the pecan chips and flour into the rest of the caramel and stir until just mixed.
For the Cheesecake Crust:
1. Prepare the oven and preheat to 163 degrees C or 325 degrees F.
2. Line with parchment paper a 9-inch springform pan.
3. In a mixing bowl, add all the ingredients for the crust. Stir until well mixed.
4. Transfer the crust into the prepared pan and press it evenly.
5. Place it inside the preheated oven and bake for about 10 minutes.
6. Remove from the oven and allow it to cool completely.
7. Turn the heat of the oven down to 300 degrees F.
8. Add the caramel sauce into the prepared crust and spread it evenly on the bottom.
For the Cheesecake Filling:
1. In a mixing bowl, add the chocolate chips.
2. Add boiling heavy cream into the bowl, then stir until well mixed.
3. Spread the mixture on top of the caramel sauce.\
4. Mix brown sugar, flour, and cream cheese, then add vanilla extract and sour cream.
5. Add the eggs and beat until well mixed.
6. Spread the mixture on top of the chocolate layer.
7. Lay the pan into a bigger pan, then fill the outer pan with water.
8. Place it inside the oven and bake for about 1 hour 35 minutes or until done.
9. Turn the oven and off and let it rest inside for about 30 minutes.
10. Remove from the oven, then spread 1/2 cup of the reserved caramel sauce on top.
11. Place it inside the fridge to chill for at least 5 hours.
12. Remove from the fridge and transfer the cheesecake onto a serving plate.
13. Spread melted chocolate chips on top of the cheesecake and let it rest for at least 4 minutes.
14. Drizzle the rest of the caramel sauce on top and sprinkle more pecan chips as well.\
15. Place it inside the fridge to chill.
16. Serve and enjoy!
Nutrition Facts:
Amount Per Serving: Calories 659 | Total Fat 37.6g 48% | Cholesterol 119.4mg40% | Sodium 396.5mg 17% | Total Carbohydrate 73.5g 27% | Sugars 55.8g | Protein 10g 20% | Vitamin A38% | Vitamin C
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