Chocolate-Caramel-Pecan Cheesecake

This is a turtle-candy-meets-cheesecake situation: a graham crust, a thick layer of melted caramels and toasted pecans, then a chocolate cream cheese filling baked over the top. Three textures stacked in one springform pan, and every slice gives you all of them at once.

Toasting the pecans matters more than the recipe lets on. Raw pecans go soggy under the caramel and lose their flavor. Five minutes in a dry skillet over medium heat fixes that and brings out the oils.

The caramel layer firms up as the cheesecake chills, which is why the eight-hour rest is key. Slice straight from the fridge with a hot, dry knife so the chocolate filling stays clean.

Use evaporated milk, not regular milk, when melting the caramels. The lower water content keeps the caramel layer thick enough to slice instead of running into the crust.

Chef Tips

• Bring cream cheese fully to room temperature before beating. Cold cream cheese leaves lumps that won’t smooth out no matter how long you mix.
• Melt the chocolate gently, either in a double boiler or in 20 second microwave bursts, then let it cool slightly before stirring into the batter. Hot chocolate can curdle the cream cheese.
• Run a thin knife around the edge as soon as it leaves the oven. This prevents the top from cracking as the cheesecake contracts while cooling.
• Don’t skip the overnight chill. The flavors round out and the caramel sets properly only after a long rest.

Variations

• Drizzle warm caramel and melted chocolate over the top before serving for a turtle-style finish.
• Swap pecans for toasted walnuts or hazelnuts.
• Add a teaspoon of espresso powder to the chocolate batter to deepen the cocoa flavor.