Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup caramel sauce, divided
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in sour cream.
- Pour half of the batter over crust, then swirl in ½ cup caramel sauce. Repeat with remaining batter and caramel.
- Bake for 50-60 minutes until set. Cool completely.
- Heat chocolate chips in microwave until smooth, then drizzle over cooled cheesecake. Top with chopped pecans and remaining caramel sauce.
- Refrigerate for at least 4 hours before serving.
Notes
- Use high-quality caramel for the best flavor.
- Chill thoroughly for clean slices.
- Optional: add sea salt on top for a salted caramel touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake (for toppings)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
