Dark Chocolate Cheesecake with Pecan Caramel Crust
Rich, delicious dark chocolate cheesecake on a pecan caramel crust. Our cheesecake is dotted with white chocolate, milk chocolate, pecan coconut, and dark chocolate coconut frostings.
Equipment
- 1 (9-inch) springform pan. 1 large roasting pan.
Ingredients
Pecan Caramel Crust:
- 220 grams whole pecans (2 cups)
- 30 grams unsalted butter (2 tablespoons), melted
- 15 grams caramel sauce (1 tablespoon)
- 4 grams vanilla bean paste (1 teaspoon)
- 42 grams light brown sugar (3 tablespoons)
Dark Chocolate Cheesecake:
- 110 grams dark chocolate (4 ounces), chopped
- 16 ounces cream cheese, room temperature
- 130 grams granulated sugar (2/3 cup), blended superfine
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 100 grams egg (2 large)
White Chocolate Buttercream:
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), softened
- 125 grams powdered sugar (1 cup)
- 15 grams heavy cream (1 tablespoon), cold
- 40 grams white chocolate chips (1/4 cup), melted and cooled
Milk Chocolate Buttercream:
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), softened
- 125 grams powdered sugar (1 cup)
- 15 grams heavy cream (1 tablespoon), cold
- 40 grams milk chocolate chips (1/4 cup), melted and cooled
Pecan Coconut Buttercream:
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), softened
- 125 grams powdered sugar (1 cup)
- 15 grams caramel sauce (2 tablespoons)
- 8 grams ground pecans (1 tablespoon)
- 8 grams ground coconut (1 tablespoon)
Dark Chocolate Coconut Buttercream:
- 56 grams unsalted butter (1/4 cup OR 1/2 stick), softened
- 125 grams powdered sugar (1 cup)
- 15 grams heavy cream (1 tablespoon), cold
- 40 grams semisweet chocolate chips (1/4 cup), melted and cooled
- 8 grams ground coconut (1 tablespoon)
Instructions
Pecan Caramel 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 whole pecans to food processor. Process until finely ground.
- Add the melted butter, caramel sauce, vanilla bean paste, and light brown sugar, to food processor. Process until well combined.
- Press the pecan mixture into the bottom of prepared 9-inch springform pan.
- Bake crust in preheated oven for 10 minutes.
- Remove springform pan from oven and place on wire rack. Cool completely.
Dark Chocolate Cheesecake:
- Preheat oven to 325 degrees F.
- Add dark chocolate to small heatproof bowl. Place bowl over small saucepan of simmering water. Heat and stir with small spatula until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate briefly. Set aside.
- Add cream cheese and granulated sugar to stand mixer. Using paddle attachment, beat on medium low speed until creamy and smooth. About 4 minutes.
- Add cocoa powder and beat on low for 1 minute. Scrape down bowl, if necessary.
- Add eggs and vanilla bean paste. Beat on low for 2 minutes.
- Add slightly cooled melted dark chocolate. Beat on low for 1 minute.
- Pour cheesecake filling over pecan caramel crust. Smooth with offset spatula, if necessary.
- Bake 45 minutes, or until center is just set.
- Turn off oven. Do not open oven door for 30 minutes.
- Remove cheesecake from oven. Place on wire rack until room temperature, about 1 hour.
- Refrigerate cheesecake several hours, preferably overnight.
- Run paring knife around sides of cake to loosen.
- Remove from springform pan.
White 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 white chocolate chips. Beat on low for 1 minute, or until melted chocolate is fully incorporated and frosting is light and airy.
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.
Pecan Coconut 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 caramel sauce. Beat on low until incorporated.
- Add ground pecans and ground coconut. Beat on low until evenly distributed.
Dark Chocolate Coconut 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 semesweet chocolate chips. Beat on low for 1 minute, or until melted chocolate is fully incorporated and frosting is light and airy.
- Add ground coconut and beat on low until evenly distributed.