Chocolate Carmel Pecan Cheesecake

Three layers of indulgence in a springform pan. A buttery vanilla wafer crust on the bottom. A gooey melted caramel and toasted pecan layer in the middle. And a rich chocolate cheesecake filling on top. This is basically a turtle candy in cheesecake form.

The caramel layer is made by microwaving caramel candy squares with evaporated milk until completely smooth, then pouring it directly onto the pre-baked crust. Chopped toasted pecans scatter over the caramel and get locked in place by the cheesecake batter that goes on next.

The cheesecake filling blends cream cheese, sugar, vanilla, eggs, and melted semisweet chocolate into a dense, fudgy batter. Forty minutes in the oven and it sets firm with a glossy, crackle-free surface.

Pro Tips

• Pre-bake the crust for 10 minutes before adding the caramel. This firms it up so it doesn’t get soggy under the wet filling.
• Stir the caramels and evaporated milk thoroughly between microwave intervals. Unmelted caramel lumps will harden in the finished cheesecake.
• Toast the pecans before adding. Toasting deepens their flavor and keeps them from tasting raw in the creamy layers.
• Cool the cheesecake completely on a wire rack before refrigerating. Moving a warm cheesecake to the fridge creates condensation and can crack the surface.

Variations

• Salted caramel version: Sprinkle flaky sea salt over the caramel layer before adding the pecans for a sweet-salty contrast.
• White chocolate top: Drizzle melted white chocolate over the chilled cheesecake for a showstopping presentation.
• Walnut swap: Use toasted walnuts instead of pecans for a slightly more bitter, earthy nut flavor.