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Vanilla Cheesecake with Chocolate and Caramel Frostings

Vanilla Bean Cheesecake with Cocoa Pecan Crust

Vanilla Bean Cheesecake with Cocoa Pecan Crust. Delicious, creamy New York style cheesecake on pecan crust. Decorated with caramel, dark and milk chocolate frostings.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 (9-inch) springform pan. 1 large roasting pan.

Ingredients
  

Cocoa Pecan Crust:

  • 230 grams whole pecans (2 cups)
  • 30 grams unsalted butter (2 tablespoons), melted
  • 7 grams cocoa powder (1 tablespoon)
  • 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
  • 42 grams light brown sugar (3 tablespoons)
  • 1 gram fine sea salt (1/4 teaspoon)

Vanilla Cheesecake:

  • 24 ounces cream cheese, softened
  • 200 grams granulated sugar (1 cup), blended fine
  • 120 grams crème fraiche or sour cream (1/2 cup), room temperature
  • 120 grams heavy cream (1/2 cup), room temperature
  • 150 grams egg (3 large), room temperature
  • 7 grams vanilla bean paste or vanilla extract (1-1/2 teaspoons)

Milk Chocolate Buttercream:

  • 113 grams unsalted butter (1/2 cup OR 1 stick), softened
  • 250 grams powdered sugar (2 cups)
  • 30 grams heavy cream (2 tablespoons), cold
  • 80 grams milk chocolate chips (1/2 cup), melted and cooled

Dark Chocolate Buttercream:

  • 113 grams unsalted butter (1/2 cup OR 1 stick), softened
  • 250 grams powdered sugar (2 cups)
  • 30 grams heavy cream (2 tablespoons), cold
  • 80 grams semisweet chocolate chips (1/2 cup), melted and cooled

Caramel Buttercream:

  • 113 grams unsalted butter (1/2 cup OR 1 stick), softened
  • 250 grams powdered sugar (2 cups)
  • 15 grams heavy cream (2 tablespoon), cold
  • 80 grams caramel sauce (1/4 cup), cold

Instructions
 

Cocoa Pecan Crust:

  • Line bottom of 9-inch springform pan with parchment paper circle.
  • Wrap outside of springform pan with heavy duty foil.
  • Preheat oven to 325 degrees F.
  • Add the pecans to food processor. Process until finely ground.
  • Add the melted butter, cocoa powder, vanilla bean paste, light brown sugar, and fine sea salt to food processor. Process until well combined.
  • Press the pecan mixture into the bottom of a parchment lined 9-inch springform pan.
  • Bake crust in preheated oven for 10 minutes.
  • Remove springform pan from oven and place on wire rack. Cool crust completely.

Vanilla Cheesecake:

  • Add the softened cream cheese to stand mixer. Using paddle attachment, beat on medium until smooth, about 3 minutes.
  • Add the sugar and beat on medium for 2 minutes.
  • Add the crème fraiche and heavy cream, Beat on low 1 minute. Scrape down bowl, if necessary.
  • Add eggs one at a time and beat on low 1 minute after each addition.
  • Add the vanilla bean paste and beat on low just until incorporated.
  • Pour the cheesecake batter over cooled cocoa pecan crust.
  • Place the springform pan into a large roasting pan. Place roasting pan on middle rack of preheated oven. Add enough hot water to the roasting pan to go about 1-inch up the side of the foil wrapped springform pan.
  • Bake the cheesecake for 60 to 70 minutes. Turn off the oven, do not open the door and let the cheesecake continue to bake while the oven cools, about 45 minutes. Remove the springform pan from the roaster and place on wire rack. Remove foil and cool cheesecake to room temperature.
  • Leave the cheesecake in the springform pan, cover with foil and refrigerate several hours, preferably overnight.
  • Unhinge springform pan and lift away. Remove cheesecake from bottom of springform pan.
  • Decorate or garnish as desired.

Milk Chocolate Buttercream:

  • Add unsalted butter to stand mixer. Beat on medium speed for 5 minutes. Add powdered sugar and beat on medium for 5 minutes.
  • Add heavy cream and beat on low until incorporated.
  • Add cooled, melted milk chocolate chips. Beat on low for 1 minute, or until melted chocolate is fully incorporated and frosting is light and airy.

Dark Chocolate Buttercream:

  • Add unsalted butter to stand mixer. Beat on medium speed for 5 minutes. Add powdered sugar and beat on medium for 5 minutes.
  • Add heavy cream and beat on low until incorporated.
  • Add cooled, melted semsisweet chocolate chips. Beat on low for 1 minute, or until melted chocolate is fully incorporated and frosting is light and airy.

Caramel Buttercream:

  • Add unsalted butter to stand mixer. Beat on medium speed for 5 minutes. Add powdered sugar and beat on medium for 5 minutes.
  • Add heavy cream and beat on low until incorporated.
  • Add cold caramel sauce. Beat on low for 1 minute, or until melted chocolate is fully incorporated and frosting is light and airy.
Keyword caramel frosting, cheesecake, chocolate frosting, pecan crust, vanilla cheesecake