Description
A rich, creamy red velvet cheesecake layered with caramel and toasted pecans on a chocolate cookie crust. Perfect for holidays or special occasions.
Ingredients
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1 1/2 cups chocolate cookie crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
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24 oz cream cheese, room temperature
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1 1/4 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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2 tbsp cocoa powder
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2 tbsp red food coloring
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1/2 cup caramel sauce, plus extra for drizzle
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1/2 cup toasted pecans, chopped
Instructions
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Preheat oven to 350°F (175°C). Mix cookie crumbs, sugar, and melted butter until combined, then press into the bottom of a 9-inch springform pan. Bake 10 minutes and cool.
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Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla, cocoa powder, and red food coloring. Mix until creamy.
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Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel and sprinkle half of the pecans on top.
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Pour remaining cheesecake batter over the layer, then add remaining caramel and pecans. Gently swirl with a toothpick.
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Bake in a water bath at 325°F (160°C) for 55–65 minutes until edges are set and center slightly jiggly. Cool in oven with door ajar for 1 hour.
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Chill in the refrigerator at least 6 hours or overnight. Slice with a warm knife and serve with extra caramel drizzle if desired.
Notes
For a smooth cheesecake, always use room-temperature cream cheese. Toast pecans for enhanced flavor. Store in the refrigerator up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American